Ingredients

• 1 cup chickpeas or kidney beans, cooked
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper
• 2 cups vegetable broth
• 2 tablespoons fenugreek leaves (optional)

Directions

• Heat oil in a pot, sauté onions and garlic until softened.
• Add eggplant and zucchini, cook until tender.
• Add chickpeas, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Stir well.
• Add vegetable broth, bring to a boil, then simmer for 20-30 minutes.
• Add fenugreek leaves (if using) and cook for another 10 minutes.
• Serve with flatbread or rice.

Notes

• Use a variety of vegetables to add texture and flavor.
• Adjust spice levels to your taste.
• Serve with traditional Yemeni sides like zhug (hot sauce) and salatet (tomato salad).

Photos