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+ servings
vermicelli rice with sauteed veggies on the side in a bowl
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4.97 from 51 votes

Ghallaba (Lebanese Veggie Saute)

A simple and flavorsome Lebanese vegetable saute called Ghallaba. Made with fresh vegetables, diced tomato and spices. This is a vegan and gluten free recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: main, side
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 117kcal
Author: Janelle Hama

Equipment

Ingredients

  • 300 gram Jackfruit roughly chopped
  • 1 small - medium Onion sliced
  • 1 medium - large Carrot sliced
  • ½ small Green bell pepper (capsicum) sliced
  • ½ small Red bell pepper (capsicum) sliced
  • ½ small Yellow bell pepper (capsicum) sliced
  • ½ cup Canned tomatoes diced
  • 2 cloves Garlic crushed
  • 1 small Red birds eye chili finely chopped
  • ¾ cup Vegetable stock preferably without oil
  • 1 tablespoon Lebanese 7 spice
  • 1 tablespoon Sumac
  • 1 teaspoon Turmeric powder

Instructions

  • To a hot non stick frypan/skillet (on medium-high heat), add jackfruit, onion, half of the sumac and turmeric with two tablespoons of vegetable stock.  Stir until the onions are semi-translucent.
    300 gram Jackfruit, 1 small - medium Onion
  • Add carrots and another two tablespoons of vegetable stock, stir until carrots are semi-soft. Add capsicum (bell peppers) and stick until semi-soft.
    1 medium - large Carrot, ½ small Green bell pepper, ½ small Red bell pepper, ½ small Yellow bell pepper
  • Add all other ingredients and stir continuously until all vegetables are cooked. Serve warm on a bed of rice or hummus, garnished with fresh parsley.
    ½ cup Canned tomatoes, 2 cloves Garlic, 1 small Red birds eye chili, ¾ cup Vegetable stock, 1 tablespoon Lebanese 7 spice, 1 tablespoon Sumac, 1 teaspoon Turmeric powder

Video

Notes

If the liquid evaporates completely, add more vegetable stock or water (a spoonful at a time) This may happen depending on the size and type of the vegetables you use.
Olive oil can be used to fry off the jackfruit and onions at the start. Use two tablespoons.
There is no hard rule with what vegetables to use, feel free to add your favorite veggies.
Don’t feel like slicing your vegetables? No problem, chop them up as you please!
Fresh chili can be replaced with chili flakes or paprika. Alternatively, leave out the chili if you prefer.
Love garlic, add a dollop of Lebanese garlic sauce called toum, when adding in the tomatoes. It will make the Ghallaba creamier (toum contains oil)
Serve with freshly squeezed lemon on top of a bed of Lebanese vermicelli rice.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.

Nutrition

Calories: 117kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 614mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3633IU | Vitamin C: 54mg | Calcium: 57mg | Iron: 1mg