Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black 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, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper and cook, stirring, for 1 minute.
4. Add the chickpeas, tomatoes, and vegetable broth and bring to a simmer.
5. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened, about 10 minutes.
6. Stir in the parsley and lemon juice and season with salt and pepper, to taste.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information: Calories: 250, Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 590mg, Carbohydrates: 37g, Fiber: 9g, Sugar: 5g, Protein: 10g
Substitutions for Ingredients
- Olive oil can be substituted with canola oil or avocado oil.
- Onion can be substituted with leeks or shallots.
- Garlic can be substituted with garlic powder.
- Vegetable broth can be substituted with chicken broth or water.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add diced bell peppers for a bit of sweetness.
- Add diced zucchini for extra vegetables.
- Add cooked quinoa or couscous for a heartier meal.
Tips and Tricks:
- For a spicier dish, add more cayenne pepper.
- For a creamier dish, add a dollop of plain Greek yogurt.
Storage Instructions:
This dish can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop over medium heat.
Presentation Ideas:
Serve over cooked quinoa or couscous with a dollop of plain Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, lemon wedges, and a dollop of plain Greek yogurt.
Pairings:
This dish pairs well with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
Roasted vegetables, green salad, couscous, or quinoa.
Troubleshooting Advice:
If the sauce is too thick, add a bit more vegetable broth or water.
Food Safety Advice:
Be sure to store leftovers in an airtight container in the refrigerator for up to 5 days.
Food History:
Matbucha is a traditional Moroccan dish that is typically served as a side dish or as part of a mezze platter. It is made with cooked tomatoes, garlic, and spices and is often served with chickpeas or other legumes.
Flavor Profiles:
This dish has a savory and slightly spicy flavor with hints of cumin, coriander, paprika, and turmeric.
Serving Suggestions:
Serve as a side dish or as part of a mezze platter with other dishes such as hummus, tabbouleh, and baba ghanoush.
Related Categories
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Region: Moroccan