Ingredients with Measurements:
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup bulgur wheat
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chickpeas, diced tomatoes, smoked paprika, cumin, coriander, salt, and black pepper. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Add the bulgur wheat, reduce the heat to low, and simmer for 20 minutes, or until the bulgur is tender.
5. Stir in the chopped parsley and remove the pot from the heat.
6. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for bringing the mixture to a boil
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 269
- Fat: 8g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 11g
Substitutions for ingredients:
- You can use canned or cooked dried beans instead of chickpeas.
- You can use quinoa or rice instead of bulgur wheat.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add chopped carrots, celery, or bell peppers for extra flavor and nutrition.
- Use different spices, such as turmeric, cinnamon, or ginger, to customize the flavor.
- Add cooked chicken or tofu for extra protein.
Tips and Tricks:
- If you prefer a thicker consistency, you can mash some of the chickpeas with a fork or potato masher.
- You can make this recipe ahead of time and reheat it when ready to serve.
- This recipe is vegan and gluten-free.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the kaysefe in a pot over medium heat until warmed through.
Presentation Ideas:
- Serve the kaysefe in bowls with lemon wedges on the side.
- Garnish with additional fresh parsley or cilantro.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
Pairings:
- Serve with crusty bread or pita for dipping.
- Pair with a green salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Hummus and pita bread
- Roasted vegetables
- Greek salad
Troubleshooting Advice:
- If the kaysefe is too thick, add more broth or water to thin it out.
- If the bulgur wheat is not tender after 20 minutes, continue to simmer until it is cooked through.
Food Safety Advice:
- Make sure to properly store any leftovers in the refrigerator.
- Reheat the kaysefe to an internal temperature of 165°F (74°C) before serving.
Food History:
- Kaysefe is a traditional Turkish dish made with bulgur wheat and vegetables.
Flavor Profiles:
- Smoky, savory, and slightly tangy.
Serving Suggestions:
- Serve hot with lemon wedges on the side.
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Region: Turkish