Mediterranean Yahniya ot Nahut with Feta and Olives
60% автентично · Mediterranean-inspired
A creative twist on the traditional Yahniya ot Nahut, incorporating Mediterranean flavors like feta cheese, Kalamata olives, and lemon zest for a brighter, tangier profile.
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Съставки
- Canned chickpeas2 cans (approx. 400g each), drained and rinsed
- Onion1 medium
- Garlic2 cloves
- Sun-dried tomatoes (oil-packed)50g, chopped
- Spinach100g
- Kalamata olives50g, pitted and halved
- Vegetable broth400ml
- Lemon zest1 tsp
- Feta cheese50g, crumbled
- Olive oil2 tbsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Стъпки
- 1
Chop the onion and mince the garlic. Chop the sun-dried tomatoes and halve the olives.
- 2
Heat olive oil in a pot over medium heat. Sauté the chopped onion until softened, about 5 minutes.
- 3
Add the minced garlic and oregano. Cook for 1 minute until fragrant.
- 4
Stir in the drained chickpeas, chopped sun-dried tomatoes, and Kalamata olives. Cook for 2 minutes.
- 5
Pour in the vegetable broth and add the lemon zest. Bring to a simmer.
- 6
Cover and cook for 15 minutes.
- 7
Stir in the spinach and cook until wilted, about 2-3 minutes.
- 8
Season with salt and black pepper to taste. Stir in most of the crumbled feta cheese.
- 9
Serve hot, garnished with the remaining feta cheese and fresh dill.
