Hearty Lebanese Mixed Bean Stew

Ingredients

• 1 cup (200g) chickpeas, soaked overnight 1 cup (200g) chickpeas, soaked overnight
• 1 cup (200g) lentils 1 cup (200g) lentils
• 1 cup (200g) kidney beans, soaked overnight 1 cup (200g) kidney beans, soaked overnight
• 1 cup (200g) white beans, soaked overnight 1 cup (200g) white beans, soaked overnight
• 1 cup (200g) black-eyed peas, soaked overnight 1 cup (200g) black-eyed peas, soaked overnight
• 1 cup (200g) barley 1 cup (200g) barley
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon cinnamon 1 teaspoon cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 18g
• Fiber: 18g
• Salt: 1g

Preparation

1. 1.
   Rinse and drain the soaked chickpeas, lentils, kidney beans, white beans, and black-eyed peas.
2. 2.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced carrots, celery, and bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the soaked beans, lentils, and barley to the pot. Stir well to combine.
5. 5.
   Pour enough water into the pot to cover the ingredients by about 2 inches.
6. 6.
   Season with cumin, cinnamon, salt, and pepper. Stir to distribute the spices evenly.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans and barley are tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Makhlouta hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the stew.

Treat your ingredients with care...

• Chickpeas — Make sure to soak them overnight to ensure they cook evenly and become tender.
• Lentils — Rinse them thoroughly before using to remove any debris.
• Barley — If you prefer a softer texture, you can pre-soak the barley for a few hours before adding it to the stew.

Tips & Tricks

• For a thicker stew, you can mash some of the cooked beans with a fork or blend a small portion of the stew and add it back to the pot.
• Feel free to customize the vegetables according to your preference. You can add diced potatoes, zucchini, or tomatoes for variation.
• Serve the Makhlouta with warm pita bread or Lebanese flatbread for a complete meal.

Serving advice

Serve the Makhlouta hot in individual bowls. Drizzle each serving with a generous amount of olive oil and squeeze fresh lemon juice over the top. Accompany it with warm pita bread or Lebanese flatbread for a satisfying meal.

Presentation advice

Garnish each bowl of Makhlouta with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls or traditional Lebanese serving dishes to enhance the presentation.