Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 lb. mushrooms, sliced
- 2 tbsp. olive oil
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1/2 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté for 5 minutes or until softened.
3. Add the mushrooms and sauté for 10 minutes or until they release their liquid and start to brown.
4. Add the paprika, cumin, salt, and black pepper and stir to combine.
5. Add the diced tomatoes, chickpeas, and water and stir to combine.
6. Bring the mixture to a simmer and cook for 10 minutes or until the sauce has thickened.
7. Stir in the chopped parsley and cilantro.
8. Serve hot with lemon wedges on the side.
25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 210
- Fat: 8g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 8g
- Sugar: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- You can substitute canned tomatoes with fresh tomatoes.
Variations:
- You can add diced bell peppers or carrots for extra flavor and nutrition.
- You can add cooked chicken or shrimp for a protein boost.
- You can use different spices such as turmeric or coriander.
Tips and tricks:
- Make sure to slice the mushrooms evenly for even cooking.
- You can use canned chickpeas or cook your own from scratch.
- Adjust the seasoning to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the achimhatsal with mushrooms in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the achimhatsal with mushrooms in a shallow bowl or plate.
- Garnish with extra chopped parsley and cilantro.
Garnishes:
- Chopped parsley and cilantro.
Pairings:
- Serve with crusty bread or pita for dipping.
- Serve with a side salad for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the mushrooms are not browning, increase the heat.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Make sure to cook the mushrooms thoroughly.
Food history:
- Achimhatsal is a traditional Israeli dish made with tomatoes and onions.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Korean