Ingredients with Measurements:
- 1 large breadnut, peeled and chopped into bite-sized pieces
- 2 large yams, peeled and chopped into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
2. Add the chopped red and green bell peppers and sauté for another 2-3 minutes until softened.
3. Add the chopped breadnut and yam to the pot, along with the tomato paste, dried thyme, smoked paprika, ground cumin, salt, and black pepper. Stir well to combine.
4. Pour in the vegetable broth and stir to combine. Bring the stew to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the breadnut and yam are tender.
5. Add the drained and rinsed chickpeas to the pot and stir to combine. Let simmer for another 5-10 minutes to heat through.
6. Remove the pot from the heat and stir in the chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 3g
Carbohydrates: 58g
Protein: 9g
Fiber: 12g
Substitutions for ingredients:
- Breadnut can be substituted with chestnuts or hazelnuts
- Yams can be substituted with sweet potatoes or regular potatoes
- Vegetable broth can be substituted with chicken or beef broth for a non-vegetarian version
Variations:
- Add diced carrots or celery for extra vegetables
- Use different spices such as curry powder or chili powder for a different flavor profile
- Add cooked chicken or beef for a non-vegetarian version
Tips and Tricks:
- Make sure to chop the breadnut and yam into bite-sized pieces for even cooking
- Stir the stew occasionally to prevent sticking to the bottom of the pot
- Adjust the seasoning to taste before serving
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with crusty bread or rice to soak up the flavorful broth.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or green beans
- Roasted root vegetables such as carrots or parsnips
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth or water to thin it out
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid
Food Safety Advice:
- Make sure to cook the breadnut and yam until tender to avoid any potential foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking
Food History:
Breadnut is a tropical fruit that is native to Central and South America. It was a staple food for the ancient Maya and Aztec civilizations. Yams are a starchy root vegetable that originated in Africa and Asia.
Flavor Profiles:
The stew has a warm and comforting flavor profile with a hint of smokiness from the paprika.
Serving Suggestions:
Serve the stew as a main course for a hearty and satisfying meal.
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Region: Caribbean