Ingredients with Measurements:
- 1 cup of dried chickpeas, soaked overnight
- 1 pound of fresh spinach, washed and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 2 cups of water
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them well. Place them in a large pot with 2 cups of water and bring to a boil. Reduce heat to low and let simmer for 45 minutes to 1 hour, or until the chickpeas are tender.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped spinach to the pan and stir until wilted.
4. Add the cumin, coriander, paprika, turmeric, salt, and black pepper to the pan and stir until the spices are well combined.
5. Add the chickpeas and their cooking liquid to the pan and stir to combine.
6. Let the mixture simmer for 10-15 minutes, or until the flavors have melded together.
7. Remove the pan from the heat and let cool slightly.
8. Using a blender or food processor, puree the mixture until smooth.
9. Return the pureed mixture to the pot and heat over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 10g
Fiber: 9g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Cumin, coriander, paprika, and turmeric can be substituted with a pre-made spice blend such as garam masala.
Variations:
- Add diced tomatoes to the mixture for a different flavor profile.
- Use different types of beans such as black beans or kidney beans instead of chickpeas.
- Add diced potatoes to the mixture for a heartier dish.
Tips and tricks:
- Soaking the chickpeas overnight will reduce the cooking time.
- Make sure to rinse the chickpeas well before cooking to remove any debris.
- Adjust the spices to your liking.
Storage instructions:
Store the Bedura with Spinach and Chickpeas in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the Bedura with Spinach and Chickpeas in a pot over low heat until warmed through.
Presentation ideas:
Serve the Bedura with Spinach and Chickpeas in a bowl with a dollop of yogurt on top.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Serve the Bedura with Spinach and Chickpeas with naan bread or rice.
Suggested side dishes:
Serve with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the chickpeas are not tender after 1 hour of cooking, continue to simmer until they are.
- If the mixture is too thick, add more water or vegetable broth to thin it out.
Food safety advice:
Make sure to properly store and refrigerate any leftovers.
Food history:
Bedura is a traditional Middle Eastern dish that is typically made with chickpeas and spices.
Flavor profiles:
The Bedura with Spinach and Chickpeas has a warm and spicy flavor with a creamy texture.
Serving suggestions:
Serve the Bedura with Spinach and Chickpeas as a main dish or as a side dish to a larger meal.
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Region: Indian