Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup arame seaweed, soaked in water for 10 minutes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. Set aside.
2. Drain the arame seaweed and set aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and garlic and sauté until the onion is translucent.
5. Add the carrots, celery, and red bell pepper. Sauté for 5 minutes.
6. Add the smoked paprika, cumin, coriander, and cayenne pepper. Sauté for 1 minute.
7. Add the diced tomatoes, vegetable broth, and chickpeas. Bring to a boil.
8. Reduce heat to low and simmer for 1 hour or until the chickpeas are tender.
9. Add the arame seaweed and simmer for an additional 10 minutes.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g
- Fiber: 14g
Substitutions for ingredients:
- Chickpeas can be substituted with other beans such as kidney beans or black beans.
- Arame seaweed can be substituted with other types of seaweed such as wakame or kombu.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add a can of coconut milk for a creamier stew.
- Add a tablespoon of miso paste for a deeper umami flavor.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Be sure to rinse the arame seaweed thoroughly to remove any sand or debris.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a slice of crusty bread on the side.
Garnishes:
- Fresh parsley or cilantro
- Sliced avocado
- Sour cream or Greek yogurt
Pairings:
- Crusty bread
- Brown rice
- Quinoa
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the chickpeas are not tender after 1 hour of simmering, continue cooking until they are soft.
Food safety advice:
- Be sure to soak the chickpeas overnight to reduce cooking time and ensure they are cooked thoroughly.
Food history:
- Arame seaweed is a type of kelp that is commonly used in Japanese cuisine. It is rich in iodine and other minerals.
Flavor profiles:
- The stew has a smoky and spicy flavor from the paprika and cayenne pepper. The arame seaweed adds a slightly sweet and salty flavor.
Serving suggestions:
- Serve the stew as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A