Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the potatoes, cumin, coriander, paprika, and turmeric and cook until fragrant, about 1 minute.
4. Add the vegetable broth, diced tomatoes, chickpeas, and frozen peas and bring to a boil.
5. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.
6. Stir in the parsley and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 210
Fat: 5g
Carbohydrates: 33g
Protein: 10g
Substitutions for Ingredients
- Olive oil: canola oil or vegetable oil
- Onion: leek or shallot
- Potatoes: sweet potatoes or butternut squash
- Vegetable broth: chicken broth or beef broth
- Diced tomatoes: crushed tomatoes
- Chickpeas: black beans or kidney beans
- Frozen peas: fresh or canned peas
- Parsley: cilantro or basil
Variations:
- Add 1/2 teaspoon of red pepper flakes for a spicy kick
- Add 1 cup of cooked quinoa for added protein
- Add 1/2 cup of coconut milk for a creamy texture
Tips and Tricks:
- To save time, use pre-chopped vegetables
- For a thicker stew, mash some of the potatoes with a potato masher
- For a smokier flavor, add 1 teaspoon of smoked paprika
Storage Instructions:
Kabuni Stew can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Kabuni Stew can be reheated in the microwave or on the stovetop over low heat.
Presentation Ideas:
Kabuni Stew can be served over cooked rice or quinoa, or with a side of crusty bread.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Toasted pine nuts
Pairings:
Kabuni Stew pairs well with a crisp white wine or a light beer.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Garlic bread
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
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F
Food History:
Kabuni Stew is a traditional stew from the Middle East, made with a variety of vegetables and spices.
Flavor Profiles:
Kabuni Stew has a savory, slightly spicy flavor with hints of cumin, coriander, and paprika.
Serving Suggestions:
Kabuni Stew can be served as a main course or as a side dish.
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Region: Albanian