Chickpea Yuba and Veggies Stew

How is a recipe born?

In 1001 ways! One of them – as a result of working on another recipe 🙂

I am working on a recipe for vegan lady fingers that requires chickpea water. After the third trial (another one or two attempts, and we will get there), I found myself with a large container bursting with chickpeas.

I was scratching my head about what to do with this large amount; I made restaurant hummus, and I still had a lot of hummus in the container.

Then I remembered I had a Yuba bag that begged for my attention, sweet potato, which I saved for a new recipe (soon:), And frozen veggies that were almost forgotten.

The result was a nutritious, delicious, and satisfying dish.
Since I’ve been working on a recipe for Lachuch, I served it with the dish. The result? Everyone took extra 🙂

Enjoy, and let me know how it turned out +🙏❣

RECIPE

Chickpea Yuba and Veggies Stew

Easy, satisfying dish with ingredients usually available: yuba, cooked chickpeas, sweet potato, frozen vegetables, and pickled lemon for a kick. Serve with white rice and couscous. Put the pot in the center of the table – everyone will take a second serving 🙂

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Servings 8

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US Customary – Metric

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 100 gram dried yuba
• ▢ 1-2 cans chickpeas
• ▢ 3 Tablespoon olive oil by taste
• ▢ 1 medium onion, chopped
• ▢ 2-3 cloves garlic, minced
• ▢ 1 A large sweet potato, peeled and cut into cubes of about 1.5 cm
• ▢ 1 cup frozen green peas
• ▢ 1 cup frozen green beans
• ▢ 1 cup frozen corn kernels
• ▢ 2 tsp preserved lemon by taste
• ▢ 1 tsp veggie powder, organic optional
• ▢ 1 כף paprika
• ▢ 1 tsp smoked paprika
• ▢ ½ tsp ras el hanout optional
• ▢ ½ tsp turmeric powder
• ▢ Salt, ground black pepper, chili powder by taste

Instructions

 

• Put the yuba in a bowl, cover with boiling water, and leave for about five minutes. Filter and wash, squeeze well, and set aside.
• Strain the chickpeas over a bowl. Save the chickpea water in the bowl, and put the hummus grains in another bowl.
• Put the frozen vegetables (peas, green beans, and corn) in a bowl, cover with boiling water, leave for a few minutes, strain, and keep aside.
• Heat oil in a wok or a large pan, add chopped onion and fry on medium-high heat until the onion turns golden. Add minced garlic and fry for a few seconds.
• Add the squeezed yuba and stir-fry for 2-3 minutes.
• Add the chickpeas with one cup of the chickpea water we kept aside. Add sweet potato, vegetables, vegetable powder, salt, and spices and mix; bring to a boil, cover, lower the heat, and cook for about ten minutes until the sweet potato softens. Stir occasionally. Add more chickpea water if necessary.
• In case of excess liquid, increase the heat towards the end of cooking, remove the lid, and cook for a few more minutes. Taste and adjust seasoning if necessary.
• Serve with white rice, couscous, injera or Iraqi pita – anything goes 🙂

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