Ingredients with Measurements:
- 1 cup of Majdoule (also known as freekeh)
- 1 can of chickpeas, drained and rinsed
- 2 medium zucchinis, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the Majdoule in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent.
4. Add the diced zucchini and sauté for 5 minutes.
5. Add the chickpeas, cumin, smoked paprika, salt, and black pepper. Stir well.
6. Add the Majdoule and vegetable broth. Stir well.
7. Bring to a boil, then reduce heat to low and cover the pot.
8. Simmer for 20-25 minutes or until the Majdoule is tender and the liquid is absorbed.
9. Remove from heat and let it sit for 5 minutes.
10. Fluff the Majdoule with a fork and stir in the chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Substitutions for ingredients:
- Majdoule can be substituted with bulgur or quinoa.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced tomatoes for a more flavorful dish.
- Add chopped spinach or kale for extra nutrients.
- Add sliced mushrooms for a meaty texture.
Tips and tricks:
- Rinse the Majdoule thoroughly to remove any dirt or debris.
- Sauté the onion and garlic until fragrant to enhance the flavor.
- Use a wooden spoon to stir the Majdoule to prevent it from sticking to the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the Majdoule is too dry, add more vegetable broth or water.
- If the Majdoule is too wet, remove the lid and let it simmer for a few more minutes.
Food safety advice:
- Make sure to rinse the Majdoule thoroughly to remove any dirt or debris.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Majdoule is a traditional Middle Eastern grain that is made from green wheat that is roasted and cracked.
Flavor profiles:
This dish has a smoky and savory flavor with a hint of spice from the cumin and smoked paprika.
Serving suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Moroccan