Vegan Mulukhiyah

Experience the comforting flavors of the Middle East with this Vegan Mulukhiyah, a plant-based twist on a beloved traditional dish. Featuring tender mulukhiyah leaves simmered in a fragrant vegetable broth with aromatic spices like ground coriander and cumin, this hearty stew is elevated by the addition of protein-rich chickpeas and a zesty splash of fresh lemon juice. Perfectly paired with fluffy rice or enjoyed on its own, this recipe is a wholesome, nutrient-packed meal that's as satisfying as it is flavorful. Easy to prepare and ready in under an hour, this vegan delight is ideal for weeknight dinners or as a centerpiece for a Middle Eastern-inspired feast. Naturally gluten-free and packed with fresh, earthy ingredients, this dish is an irresistible celebration of vegan comfort food!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Frozen mulukhiyah leaves
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 Large onion
• 4 Garlic cloves
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 can (400g) Cooked chickpeas
• 2 tablespoons Fresh lemon juice
• 2 cups Rice (optional, for serving)
• 4 cups Water (for rice, optional)

Directions

Step 1

If serving with rice, start by rinsing the rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil, add a pinch of salt, and then add the rice. Allow it to boil for 2 minutes, then reduce heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Remove from heat and let it sit covered while you prepare the Mulukhiyah.

Step 2

Finely chop the onion. Peel and mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic to the pot and sauté for an additional 2 minutes, until fragrant.

Step 5

Stir in the ground coriander and cumin, allowing them to bloom in the oil for about 1 minute.

Step 6

Add the vegetable broth to the pot and bring it to a gentle simmer.

Step 7

Add the frozen mulukhiyah leaves directly to the simmering broth. Stir occasionally until the leaves are fully defrosted and well incorporated, about 10 minutes.

Step 8

Add the cooked chickpeas (rinsed and drained if using canned) to the pot. Season the stew with salt and black pepper.

Step 9

Allow the mixture to simmer gently on low heat for another 15-20 minutes, until the mulukhiyah is tender, and the flavors meld together.

Step 10

Stir in the fresh lemon juice just before serving to brighten the flavor.

Step 11

Serve the vegan Mulukhiyah hot, over the cooked rice (if using), and garnish with additional lemon wedges if desired.

Nutrition Facts

Serving size	(3448.8g)

Amount per serving	% Daily Value*
Calories	2097.5

Total Fat 50.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4891.5mg	0%
Total Carbohydrate 343.0g	0%
Dietary Fiber 57.7g	0%
Total Sugars 41.1g
Protein 89.4g	0%

Vitamin D 0IU	0%
Calcium 1468.2mg	0%
Iron 37.6mg	0%
Potassium 5639.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 16.4%

Carbs: 62.9%