Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups cooked chickpeas
- 2 cups diced tomatoes
- 1/2 cup vegetable broth
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cooked short-grain white rice
- 2 tablespoons chopped fresh parsley
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, and cayenne pepper and cook, stirring, until fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, vegetable broth, lemon juice, salt, and pepper and bring to a simmer.
5. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened, about 10 minutes.
6. Add the cooked rice and stir to combine.
7. Cook, stirring occasionally, until heated through, about 5 minutes.
8. Remove from the heat and stir in the parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 320
Fat: 8g
Carbohydrates: 48g
Protein: 11g
Substitutions for Ingredients
- Olive oil: canola oil or avocado oil
- Onion: shallot or leek
- Garlic: garlic powder
- Cumin: ground coriander
- Coriander: ground cardamom
- Smoked paprika: regular paprika
- Turmeric: ground ginger
- Cayenne pepper: red pepper flakes
- Chickpeas: black beans or white beans
- Vegetable broth: chicken broth or water
- Lemon juice: lime juice
Variations:
- Add diced bell peppers to the skillet with the onion and garlic.
- Add 1/2 cup of diced zucchini with the chickpeas.
- Substitute cooked quinoa for the cooked rice.
- Add 1/2 cup of diced roasted red peppers with the tomatoes.
Tips and Tricks:
- Cook the rice ahead of time to save time.
- Use canned chickpeas to save time.
- Use low-sodium vegetable broth to reduce the sodium content.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through, about 5 minutes.
Presentation Ideas:
Serve in a large bowl with a dollop of plain Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, plain Greek yogurt, diced avocado, crumbled feta cheese.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
Roasted vegetables, green salad, couscous, quinoa.
Troubleshooting Advice:
If the sauce is too thick, add a little more vegetable broth or water to thin it out.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Shoti is a traditional dish from the Middle East, made with rice and vegetables.
Flavor Profiles:
This dish is savory and slightly spicy, with a hint of lemon.
Serving Suggestions:
Serve with a side of roasted vegetables or a green salad.
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Region: Indian