Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1/2 cup chopped palm-grass leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. Set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion and garlic and sauté for 5 minutes, until softened.
4. Add the cumin, coriander, smoked paprika, salt, black pepper, turmeric, cinnamon, and ginger. Stir well to combine.
5. Add the vegetable broth, diced tomatoes, and chickpeas to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the chickpeas are tender.
6. Add the chopped palm-grass leaves, cilantro, and parsley to the pot. Stir well and simmer for an additional 10 minutes.
7. Serve the stew hot, with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 55 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 283
- Fat: 8g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- Chickpeas can be substituted with any other type of beans.
- Palm-grass leaves can be substituted with spinach or kale.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add diced carrots or bell peppers for extra vegetables.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- If you don't have palm-grass leaves, you can use any other leafy green vegetable.
- Serve the stew with crusty bread or rice for a complete meal.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with fresh herbs.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Lemon wedges
Pairings:
- Crusty bread or rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the chickpeas are still hard after 45 minutes of simmering, continue to cook until tender.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Palm-grass is a leafy green vegetable commonly used in West African cuisine.
Flavor profiles:
- This stew is savory and slightly spicy, with a hint of sweetness from the cinnamon.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Moroccan