Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 bunch Malabar spinach, washed and chopped
- 1 can diced tomatoes
- 1 lemon, juiced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
3. Add the soaked and drained chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 45 minutes until the chickpeas are tender.
4. Add the chopped Malabar spinach and cook for an additional 5-10 minutes until wilted.
5. Using an immersion blender, blend the stew until desired consistency is reached. Alternatively, transfer half of the stew to a blender and blend until smooth, then return to the pot.
6. Stir in the lemon juice and chopped cilantro.
7. Serve hot with your favorite garnishes.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for cooking onions and chickpeas, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 38g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas. Drain and rinse the canned chickpeas before using.
- Malabar spinach can be substituted with regular spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add diced carrots or bell peppers for extra vegetables.
- Add a can of coconut milk for a creamier stew.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of yogurt or sour cream on top.
Garnishes:
- Chopped fresh cilantro
- Sliced avocado
- Crumbled feta cheese
- Toasted pumpkin seeds
Pairings:
- Crusty bread
- Rice or quinoa
- Naan bread
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water.
- If the stew is too thin, blend more of the stew until desired consistency is reached.
Food safety advice:
- Make sure to soak the chickpeas overnight and cook them thoroughly to avoid food poisoning.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Malabar spinach is a leafy green vegetable that is commonly used in Indian and Southeast Asian cuisine. It is known for its high nutritional value and is often used in stews and curries.
Flavor profiles:
This stew is savory and slightly spicy with hints of smokiness from the paprika. The lemon juice adds a tangy and refreshing flavor.
Serving suggestions:
Serve hot with your favorite garnishes and pair with crusty bread or rice for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian