Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the ground cumin, smoked paprika, ground coriander, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
5. Add the diced tomatoes and vegetable broth. Stir to combine.
6. Add the chickpeas to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the chickpeas are tender.
7. Season with salt and pepper, to taste.
8. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 295
- Fat: 7g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 14g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas, drained and rinsed.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Add a dollop of plain Greek yogurt on top of each serving for a creamy finish.
- Serve over cooked rice or quinoa for a heartier meal.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- If the stew is too thick, add more broth or water until desired consistency is reached.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with crusty bread or naan for dipping.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the chickpeas are still hard after 2 hours of simmering, continue to cook until tender.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Eghajira is a small town in Morocco known for its flavorful stews and tagines.
Flavor profiles:
- Warm and spicy, with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Moroccan