Mbakbka, easy Libyan legumes pasta, vegan recipe (المبكبكة الليبية)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and can be more cost-effective.

chickpeas

🥗Healthier: lentils

💰Cheaper: black beans

Lentils are high in protein and can be cheaper than canned chickpeas.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more accessible and have a longer shelf life.

Soak the legumes (lentils, broad beans, yellow split beans) in water for about 15 minutes.

Chop 1 medium onion and 2 cloves of garlic.

Cut lasagna sheets into regular pieces.

In a deep pot, heat 1/4 cup of olive oil over medium heat.

Add the chopped onions and garlic; sauté for about 1-2 minutes until golden.

Add the canned tomatoes and the soaked legumes, drained and washed.

Add the whole green chili and the chopped green chili.

Add soaked fenugreek and give everything a good mix.

Add salt to taste and the spices: 1/2 teaspoon turmeric, 1/2 teaspoon coriander, 1/4 teaspoon chili powder, 1/2 teaspoon ginger powder, 1/4 teaspoon black pepper, and cumin seeds.

Mix well and let it simmer for about 1-3 minutes.

Add boiling water to cover the legumes and let them cook for about 30 minutes.

Add a bay leaf and more water if necessary to ensure all legumes are well cooked.

Slowly add the pasta, stirring to prevent sticking, and cook on medium-low heat for about 5-10 minutes until the pasta is done.

Squeeze a piece of lemon on top and sprinkle with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary