Ingredients with Measurements:
- 1 cup bulgur
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, paprika, and salt to the pot and stir to combine.
3. Add the bulgur and chickpeas to the pot and stir to coat with the onion and spice mixture.
4. Pour in the water and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
5. Simmer the ga'at for 20-25 minutes, or until the bulgur is tender and the water has been absorbed.
6. Remove the pot from the heat and let it sit for 5 minutes before fluffing the ga'at with a wooden spoon.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 5g
Carbohydrates: 39g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- Bulgur can be substituted with quinoa or couscous.
- Chickpeas can be substituted with any other type of beans.
- Olive oil can be substituted with any other type of cooking oil.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or zucchini for extra flavor and nutrition.
- Add chopped fresh herbs such as parsley or cilantro for a burst of freshness.
- Add a squeeze of lemon juice for a tangy kick.
Tips and tricks:
- Make sure to rinse the bulgur thoroughly before using it to remove any dirt or debris.
- If the ga'at is too dry, add a splash of water and stir until it reaches the desired consistency.
- For a creamier texture, add a dollop of plain yogurt or sour cream on top of the ga'at before serving.
Storage instructions:
Store leftover ga'at in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ga'at in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the ga'at in a large bowl or on individual plates. Garnish with chopped fresh herbs or a drizzle of olive oil.
Garnishes:
Chopped fresh herbs, a drizzle of olive oil, or a dollop of plain yogurt or sour cream.
Pairings:
Serve the ga'at with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted vegetables, side salad, or crusty bread.
Troubleshooting advice:
- If the ga'at is too dry, add a splash of water and stir until it reaches the desired consistency.
- If the ga'at is too wet, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the ga'at to an internal temperature of at least 165°F to ensure that it is safe to eat.
Food history:
Ga'at is a traditional Eritrean and Ethiopian dish made from grains such as teff, wheat, or cornmeal. It is often served with stews or other savory dishes.
Flavor profiles:
The ga'at is savory and slightly spicy, with a nutty flavor from the bulgur.
Serving suggestions:
Serve the ga'at as a side dish or as a main course with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern