Red Hawaij

My cousin lives in Tel Aviv and she came over for a visit. The weather was cold and icky, like it’s been all summer. Yay, Finland!

Anyway. My cousin brought me a bag of Hawaij, which, I now know, is a blend of spices used in stews and soups by Yemenite Jews. There is another blend, of the same name, which is used to spice coffee. I’d love to try that sometime. Here’s Wikipedia on the subject:

The blend I got definitely, by the smell of it, contains jeera/cumin and ground coriander, and by the colour of it, must contain some turmeric.


I decided to test Hawaij with some veggie stew. A healthy stew. It’s got good veggie protein with chickpeas and quinoa combined.

Chickpea, tomato and quinoa stew with Hawaij (serves 2-3 people – or just me over several days)

  • 1 onion, roughly chopped
  • 1 clove of garlic, pressed
  • some olive oil
  • 1 tbsp of Hawaij (or other oriental spice blend with jeera and turmeric)
  • 1 tin of whole organic tomatoes (400g)
  • 1 packet of ready-cooked chickpeas (290g)
  • some quinoa (1/2-1 dl)
  • some water
  • sea salt, to taste
  • honey, to taste
  • chopped herbs (parsley, mint, coriander) if you have some


Pour the oil in your pot of choice and heat up. Toss in the chopped onion and garlic, and add the hawaij. Sauté.


Add the tin of tomatoes and the chickpeas.


Add some water (pour some into the tomato tin to get all the tomato juice out) and then add the quinoa. Season with sea salt and honey. Leave to simmer until the quinoa is cooked. Add water, if necessary. When it’s done, you can chop or scissor some fresh herbs in. Should be all done in a half an hour, really.





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