Vegan Thareed

🛒 Ingredients

• For the Spiced Vegetable Stew:
• 2 medium potatoes, peeled and cut into large chunks
• 1 medium carrot, thickly sliced
• ½ cup green beans or chickpeas (cooked/soaked)
• 2 ripe tomatoes, chopped (or 1 cup crushed tomatoes)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp neutral cooking oil
• 3 cups vegetable stock
• Emirati Spice Blend: 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cinnamon, pinch of cardamom, salt & black pepper to taste
• Optional: 1 dried lime (loomi), pierced, for authentic tang
• For Serving:
• 4–5 thin flatbreads (Regag or pita, egg‑free/vegan)
• Fresh coriander or parsley, chopped for garnish

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat oil in a large pot over medium heat. Fry onion until soft and golden, then add garlic, ginger, and all dry spices. Cook for 1 minute until fragrant — do not burn.

2. 2

   Build the stew: Add chopped tomatoes and cook until they soften and release their juices. Add potatoes, carrots, pumpkin, beans/chickpeas, and dried lime (if using). Stir well to coat in spices.

3. 3

   Simmer: Pour in vegetable stock. Bring to a gentle boil, then lower heat, cover, and simmer for 25–30 minutes until all vegetables are tender and the broth is rich and flavorful. Taste and adjust salt and seasoning.

4. 4

   Assemble: Tear or arrange flatbreads on a large platter or individual plates. Ladle the hot stew generously over the bread, letting the broth soak into every piece.

5. 5

   Serve: Garnish with fresh coriander. Enjoy warm — the bread should be soft and soaked with aromatic stew, while vegetables stay tender.