Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of red pepper flakes
- 2 cups of cooked chickpeas
- 2 cups of cooked spinach
- 1/2 cup of tomato sauce
- 1/2 cup of vegetable broth
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, ginger, cinnamon, and red pepper flakes and cook for another minute.
4. Add the chickpeas, spinach, tomato sauce, and vegetable broth and stir to combine.
5. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the parsley, salt, and pepper and stir to combine.
7. Serve the kalachik with your favorite accompaniments.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 210
Fat: 8g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots or leeks.
- Cumin, coriander, turmeric, ginger, and cinnamon can be substituted with 1 teaspoon of garam masala.
- Tomato sauce can be substituted with diced tomatoes or crushed tomatoes.
- Vegetable broth can be substituted with chicken broth or water.
- Parsley can be substituted with cilantro or basil.
Variations:
- This dish can be made with other vegetables such as carrots, potatoes, or bell peppers.
- This dish can be made with other legumes such as lentils or black beans.
- This dish can be served over rice or quinoa.
Tips and Tricks:
- Make sure to cook the onion and garlic until softened before adding the spices.
- Taste the kalachik before serving and adjust the seasoning as needed.
- This dish can be made ahead of time and reheated when ready to serve.
Storage Instructions:
Kalachik with chickpeas and spinach can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Kalachik with chickpeas and spinach can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
Kalachik with chickpeas and spinach can be served over rice or quinoa and topped with fresh parsley and a dollop of yogurt.
Garnishes:
- Fresh parsley
- Yogurt
- Crumbled feta cheese
Pairings:
- Rice
- Quinoa
- Naan bread
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the kalachik is too spicy, add a bit more tomato sauce or vegetable broth.
- If the kalachik is too salty, add a bit more tomato sauce or vegetable broth.
Food Safety Advice:
- Make sure to store the kalachik in an airtight container in the refrigerator for up to 5 days.
- Make sure to reheat the kalachik until it is warmed through before serving.
Food History:
Kalachik is a traditional dish from the Middle East that is typically made with chickpeas and spinach. It is often served with rice or quinoa and topped with fresh parsley and a dollop of yogurt.
Flavor Profiles:
Kalachik with chickpeas and spinach has a savory flavor with hints of garlic, cumin, coriander, turmeric, ginger, and cinnamon.
Serving Suggestions:
Kalachik with chickpeas and spinach can be served as a main dish or as a side dish. It can also be served with naan bread or pita bread.
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Region: Indian