Ingredients with Measurements:
- 1 cup jute mallow leaves, chopped
- 1 cup spinach leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can of diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 1 cup cooked chickpeas
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add cumin, coriander, turmeric, paprika, and salt to the pot and stir well.
4. Add chopped jute mallow and spinach leaves to the pot and stir until they are coated with the spices.
5. Add diced tomatoes and vegetable broth to the pot and stir well.
6. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
7. Add cooked chickpeas to the pot and stir well.
8. Squeeze lemon juice into the pot and stir.
9. Taste and adjust seasoning as needed.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 145
Fat: 4g
Carbohydrates: 24g
Protein: 7g
Fiber: 7g
Sugar: 7g
Sodium: 850mg
Substitutions for ingredients:
- Jute mallow leaves can be substituted with okra or collard greens.
- Spinach leaves can be substituted with kale or Swiss chard.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Add diced carrots and celery for more vegetables.
- Add a can of coconut milk for a creamier stew.
Tips and tricks:
- Wash the jute mallow and spinach leaves thoroughly before chopping.
- Use a wooden spoon to stir the stew to avoid damaging the vegetables.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a slice of lemon on the side.
Garnishes:
Garnish the stew with fresh cilantro or parsley.
Pairings:
Serve the stew with rice or bread.
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled chicken
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water.
- If the stew is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Jute mallow is a leafy vegetable commonly used in African and Asian cuisine.
Flavor profiles:
The stew has a savory and slightly spicy flavor with a hint of lemon.
Serving suggestions:
Serve the stew as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Herbaceous, Earthy, Sweet