Yakhni Sabanekh Ma Hummus
Spinach and Chickpea Stew
Yakhni sabanekh ma hummus is a light, lemony stew of fresh spinach, softly sauteed onions, and tender chickpeas. It comes together quickly and leans on the green flavors of spring, which makes it a dependable part of Palestinian home cooking. Ladled over rice and finished with a generous squeeze of lemon, it is plain, nourishing comfort food.
Method
Dice the onion.
Heat the oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
Chop the spinach, add it to the pot, and cook until wilted. Season with salt and pepper.
Add the entire can of chickpeas, including their liquid, then pour in enough water to just cover everything.
Bring to a gentle boil, then reduce the heat and simmer for about 25 minutes, until the flavors meld.
To serve, ladle the stew over cooked rice and finish with as much fresh lemon juice as you like.
Cook’s notes
- Add the starchy liquid from the chickpea can along with the chickpeas, since it helps thicken and season the broth.
- A bright squeeze of lemon at the table is essential and lifts the whole dish.
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