Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chopped tomatoes (14 oz)
- 2 cups vegetable broth
- 1 bunch spinach, washed and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Drain the soaked chickpeas and rinse them well. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, or until the onion is soft and translucent.
3. Add the cumin, paprika, coriander, cayenne pepper, salt, and black pepper to the pot. Stir well and cook for 1 minute.
4. Add the chopped tomatoes and vegetable broth to the pot. Stir well and bring to a boil.
5. Add the soaked chickpeas to the pot and reduce the heat to low. Cover the pot and simmer for 1 hour, or until the chickpeas are tender.
6. Add the chopped spinach to the pot and stir well. Cook for 5 minutes, or until the spinach is wilted.
7. Add the chopped parsley and cilantro to the pot and stir well. Remove the pot from the heat.
8. Serve the bedura hot, garnished with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 9g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but reduce the cooking time to 30 minutes.
- You can use chicken broth instead of vegetable broth.
- You can use kale instead of spinach.
Variations:
- You can add diced potatoes to the pot for a heartier dish.
- You can add diced carrots and celery to the pot for more vegetables.
- You can add a can of coconut milk to the pot for a creamier dish.
Tips and Tricks:
- Soaking the chickpeas overnight will reduce the cooking time and make them more tender.
- You can make this dish ahead of time and reheat it before serving.
- Serve the bedura with crusty bread or rice for a complete meal.
Storage Instructions:
- Store the leftover bedura in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the bedura in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the bedura in individual bowls, garnished with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley
- Fresh cilantro
Pairings:
- Crusty bread
- Rice
- Couscous
Suggested Side Dishes:
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the chickpeas are still hard after 1 hour of cooking, add more water or broth and continue cooking until they are tender.
Food Safety Advice:
- Make sure to soak the chickpeas overnight to reduce the cooking time and ensure they are cooked through.
- Store the leftover bedura in the refrigerator and reheat it thoroughly before serving.
Food History:
- Bedura is a traditional Moroccan dish made with chickpeas and spices.
Flavor Profiles:
- Spicy
- Earthy
- Tangy
Serving Suggestions:
- Serve the bedura as a main dish for lunch or dinner.
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Region: Indian