Ingredients with Measurements:
- 2 large red bell peppers, cut into 1-inch pieces
- 2 large yellow bell peppers, cut into 1-inch pieces
- 2 large onions, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 cups cooked chickpeas
- 2 cups cooked quinoa
- 2 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Baking sheet
- Large skillet
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Place bell peppers and onions on a baking sheet and drizzle with olive oil. Roast in preheated oven for 20 minutes, stirring once halfway through.
3. Heat a large skillet over medium heat and add garlic. Cook for 1 minute, stirring constantly.
4. Add tomato paste, paprika, cumin, coriander, turmeric, cinnamon, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.
5. Add chickpeas, quinoa, vegetable broth, and roasted peppers and onions. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
6. Remove from heat and stir in parsley and cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 437
Fat: 11g
Carbohydrates: 65g
Protein: 16g
Substitutions for Ingredients
- Bell peppers: Any color bell pepper can be used.
- Onion: Shallots or leeks can be used.
- Garlic: Garlic powder can be used.
- Olive oil: Any other cooking oil can be used.
- Tomato paste: Tomato sauce can be used.
- Chickpeas: Cannellini beans, black beans, or kidney beans can be used.
- Quinoa: Any other grain, such as rice or barley, can be used.
- Vegetable broth: Water can be used.
- Parsley: Any other fresh herb, such as basil or oregano, can be used.
- Cilantro: Any other fresh herb, such as basil or oregano, can be used.
Variations:
- Add diced tomatoes for a more tomato-y flavor.
- Add diced zucchini or eggplant for a heartier dish.
- Add diced potatoes for a more filling dish.
- Add diced bell peppers for a more colorful dish.
Tips and Tricks:
- Use a non-stick skillet to prevent sticking.
- Use low-sodium vegetable broth for a healthier dish.
- Use freshly cooked chickpeas for a more flavorful dish.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a dollop of plain Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
- Sliced green onions
- Toasted pine nuts
- Crumbled feta cheese
Pairings:
- Grilled vegetables
- Roasted potatoes
- Sautéed greens
- Roasted cauliflower
Suggested Side Dishes:
- Roasted sweet potatoes
- Quinoa salad
- Roasted Brussels sprouts
- Sauteed kale
Troubleshooting Advice:
- If the dish is too dry, add more vegetable broth.
- If the dish is too spicy, reduce the amount of cayenne pepper.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until warmed through.
Food History:
Matbucha is a traditional Moroccan dish that is usually served as a side dish or as part of a larger meal. It is made with cooked chickpeas, vegetables, and spices.
Flavor Profiles:
This dish is savory, slightly spicy, and slightly sweet.
Serving Suggestions:
Serve with grilled vegetables, roasted potatoes, sautéed greens, or roasted cauliflower.
Related Categories
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Region: Moroccan