Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of vegetable broth
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the cauliflower florets to the skillet and stir to coat with the onion and garlic mixture.
4. Add the tomato paste, cumin, coriander, paprika, turmeric, and cayenne pepper to the skillet, and stir to combine.
5. Pour the vegetable broth over the cauliflower mixture, and stir to combine.
6. Add the chickpeas to the skillet, and stir to combine.
7. Cover the skillet with a lid, and let the mixture simmer for 10-15 minutes, or until the cauliflower is tender.
8. Remove the lid, and let the mixture cook for an additional 5-10 minutes, or until the liquid has evaporated and the mixture is slightly browned.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley, and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of broth instead of vegetable broth.
- You can use any type of oil instead of olive oil.
- You can use any type of legume instead of chickpeas.
Variations:
- You can add diced tomatoes to the skillet for a more tomato-based flavor.
- You can add diced potatoes to the skillet for a heartier dish.
- You can add raisins or dried apricots for a sweeter flavor.
Tips and tricks:
- Make sure to cut the cauliflower into evenly sized florets for even cooking.
- You can add more or less cayenne pepper depending on your spice preference.
- You can add more or less vegetable broth depending on how saucy you want the dish to be.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with rice or quinoa for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Naan bread
- Salad
Troubleshooting advice:
- If the mixture is too dry, add more vegetable broth.
- If the mixture is too wet, remove the lid and let the liquid evaporate.
Food safety advice:
- Make sure to cook the cauliflower until it is tender to avoid any potential digestive issues.
Food history:
- Qovurma is a traditional Azerbaijani dish that is typically made with meat, but this vegetarian version uses cauliflower and chickpeas instead.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Azerbaijani