Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Chop 1 large red onion into thin slices and combine with 1 tablespoon of sumac, 1 teaspoon of sea salt, and 1/2 cup of warm water in a medium bowl, then let this mixture sit at room temperature for at least 1 hour, stirring occasionally to begin the quick fermentation.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, add 1 chopped medium yellow onion, and cook until softened for about 5 to 7 minutes before stirring in 2 cloves of minced garlic for 1 minute until fragrant.

3. 3

   Add 4 cups of diced zucchini to the skillet and sauté for 8 to 10 minutes until it is slightly tender and lightly browned, then stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of allspice, and 1/4 teaspoon of ground cinnamon, cooking for 1 minute until the spices are fragrant.

4. 4

   Stir in 1 (15-ounce) can of rinsed and drained chickpeas and 1/2 cup of vegetable broth, then bring the mixture to a gentle simmer, cover, and cook for 10 to 12 minutes to allow the flavors to meld and the zucchini to become fully tender.

5. 5

   In a small bowl, whisk together 3 tablespoons of pomegranate molasses, 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, and 1/4 teaspoon of black pepper to create the vibrant pomegranate dressing.

6. 6

   Remove the M'faraket Koussa from the heat and stir in 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh mint, then season with additional salt and pepper to taste.

7. 7

   Spoon the M'faraket Koussa into individual serving bowls, then top each serving with a generous spoonful of the quick fermented sumac onions, sprinkle with 1/4 cup of fresh pomegranate arils, and drizzle with the prepared pomegranate dressing.