Za’atar, green olive & chickpea stew with lemon & herbs

This “one-pot-wonder” it’s a true gem at this early point in the year here in the UK : its fragrant, zesty flavours make it very fitting for the brighter days that hint at Spring, and yet it is cosy and comforting too, which is perfect for the days where winter’s bite still lingers and only comfort food will do.

Chickpeas and potatoes offer earthy comfort; heaps of spinach lends clean, grassy, iron-rich flavours; and the fragrance and zing of dill, mint, lemon and za’atar keep the dish feeling light and bright.

Wine pairing?

The abundance of dill, mint and parsley echo the zippy, herbaceous qualities of a New Zealand Sauvignon Blanc wonderfully, and we recommend trying a bottle for the sustainable producers, Yealands. The green olives add a saline note which compliments the wine’s crisp mineral finish.

Read more here.

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Prep time: 5-10 mins

Cooking time: 30 mins

This recipe serves 2 people.

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Ingredients:

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 2 tbsp olive oil

• 1 onion

• 2 stalks of celery

• 2 large cloves garlic

• 1 tin chickpea

• 2 medium potatoes

• 1 tsp flakey sea salt

• 400 ml veggie stock or broth

• 10 large green olives

• 200g spinach or finely shredded cabbage

• 4 spring onions

• 1 lemon, zest and juice

• 1 tsp za’atar

• small bunch dill

• small bunch mint

• small bunch parsley

Method:

1. Dry toast the cumin and coriander seeds in your smallest frying pan over a low heat for 2-4 minutes, just until fragrant. Grind in a pestle and mortar leaving a little texture.

2. Chunky chop the onion, slice the celery and peel and finely slice the garlic. 

3. Heat the olive oil in a medium saucepan over a medium heat. Add the diced onion and celery and sauté for 8-10 minutes until soft and translucent. Then add your garlic and continue to sauté for a further 5 minutes. Stir often.

4. Meanwhile, slice the olives, finely slice the spring onions, and chop the potatoes into even chunks.

5. Now add the ground spices. Fry these for 2 minutes before adding the drained chickpeas, diced potatoes, sea salt, and stock. Pop on the lid, keep the heat medium/low, and bring this to a gentle simmer.

6. Simmer the soup for 20 minutes or so, and once the potatoes are soft through add the sliced green olives and spinach. Allow the spinach to wilt and then turn off the heat.

7. Finally, stir through the sliced spring onions, lemon zest & juice, za’atar, and chopped herbs.

8. Serve in warmed bowls with a generous drizzle of olive oil, a twist of black pepper and possibly a spoonful of creamy tahini.