Middle Eastern · Soup

Black Bean Chowder in za'atar

The kind of Middle Eastern plate you make on repeat. za'atar, a proper slow-cook, and a finish of fresh herbs.

4.8 from 2,970 cooks

Prep20 min

Cook90 min

Serves6

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the za'atar elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Middle Eastern

Weeknight-friendly Aubergine Toast with the tahini and lemon we come back to again and again....

35 min · Easy

Middle Eastern

Our tested Slow-Cooked Aubergine Soup: charred, generous, and balanced with sumac and onion....

1 hr 20 min · Medium

Middle Eastern Members

Middle Eastern

A charred take on Aubergine Crumble, built on cumin and coriander and finished the way we like...

32 min · Easy

Middle Eastern Members

Middle Eastern

The kind of Middle Eastern plate you make on repeat. za'atar, a proper char, and a finish of...

32 min · Medium