About the Recipe
Bagachipz dish helps to show all the great things about World Food Week and Pride Month by a rich, flavourful and colourful dish of Lebanese stew and rice that can satisfy all drag queens and people alike.
- Sunni Patel, PhD
The feature ingredient leeks help to increase the level of prebiotic fibre by providing 16% of inulin content known as fructan. Fructan help to maintain gut bacteria health by promoting SCFA.
Leeks are also rich in Vitamin K and flavonoids.
Ingredients
Mujadara:
2 leeks (sliced)
1 tsp minced garlic
½ tsp allspice powder
½ tsp cumin powder
¼ tsp cayenne pepper
2 bay leaves
1 cinnamon stick
1 can brown lentils (drained)
150g brown basmati rice
150g leafy greens (kale/spinach/spring greens)
Stew:
1 leek (sliced)
1 tsp minced garlic
½ tsp allspice powder
½ tsp cumin powder
¼ tsp cayenne pepper
1 tsp dried parsley
1 tsp dried mint
1 aubergine (diced)
1 courgette (diced)
1 pepper (diced)
1 can of tomatoes
1 can chickpeas (drained)
250ml vegetable stock
1 tsp coconut sugar
Preparation
Step 1
Rinse the basmati rice through cold water until most the starch is removed and soak in boiling hot water
Step 2
Meanwhile, sweat the sliced leeks in a pot with the garlic, allspice, cumin and cayenne until softened.
Step 3
To the pan, add the bay leaves, cinnamon stick, brown lentils and drained rice with 1 tsp salt. Evenly mix all the ingredients and add enough boiling water to cover 1 cm above the ingredients. Simmer on a low heat for 15 minutes and then add the leafy greens and put a lid on the pot to wilt down the greens.
Step 4
To make the stew, to a pot sweat the leek and add the garlic, allspice, cumin, cayenne, parsley and mint until softened.
Step 5
Add the diced vegetables and sauté for several minutes before adding the canned tomatoes, chickpeas and vegetable stock and simmer for 10 minutes before adding sugar and salt to taste.
Step 6
Serve the mujadara once all the water has cooked off. Mix the rice evenly and serve with the stew.