Ingredients with Measurements:
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable broth
- 1 jar of grape leaves, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. Add the chickpeas, cumin, coriander, paprika, salt, black pepper, and cayenne pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the grape leaves to the pot, making sure they are submerged in the liquid.
5. Cover the pot and simmer for 30 minutes, stirring occasionally.
6. Remove the pot from the heat and stir in the lemon juice, parsley, and cilantro.
7. Serve hot, garnished with additional herbs if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 32g
Protein: 8g
Fiber: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Fresh grape leaves can be used instead of jarred grape leaves.
- Parsley and cilantro can be substituted with other fresh herbs such as mint or dill.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Use different spices such as turmeric or cinnamon for a different flavor profile.
- Add cooked chicken or lamb for a meatier version of the stew.
Tips and tricks:
- Make sure to rinse the grape leaves thoroughly before using to remove any excess salt.
- If the stew is too thick, add more vegetable broth or water to thin it out.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with a sprig of fresh herbs.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to reduce the liquid.
- If the stew is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
Make sure to store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Grape leaves have been used in Mediterranean cuisine for centuries, often stuffed with rice and herbs. This stew is a modern take on the traditional dish.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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Region: Middle Eastern