I don’t usually share the same recipe this much, but I absolutely love this one.

I made it again, and I was delighted while eating it, so I’m sharing it again so everyone can try it. This time it’s with chickpeas. I tear the vine leaves into pieces. In a pot, I sauté a dry onion in olive oil. I add tomato paste and red pepper paste. Since my leaves are brined, I let them sit in salt for a while to remove some of the salt. Oh, so sour, delicious! I add the leaves to the pot, add 1/2 cup of water, and cook until they soften slightly. Finally, I add the boiled chickpeas. I cooked them for another 5 minutes so the chickpeas would absorb the flavor. Lastly, I add pomegranate molasses, 1/2 lemon juice, and plenty of sumac. My favorite flavors all together: spicy, sour, sweet, and I’m craving it again just writing about it. Also, because the leaves are very fibrous, I think they’re very filling. I have one jar of leaves left, so don’t be surprised if I make it again in two days. I made it in three different ways: with green lentils, chickpeas, and quinoa, and they all turned out delicious. I really, really want you to try it and experience the same love I did.

Wishing everyone a healthy, happy, and sugar-free week.

With love,

Sema