Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 can of chickpeas, drained and rinsed
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large pot
- Knife
- Cutting board
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, potatoes, oregano, thyme, smoked paprika, cumin, coriander, turmeric, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the vegetable broth, diced tomatoes, chickpeas, peas, and corn. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
5. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 250
Fat: 6g
Carbohydrates: 41g
Protein: 11g
Fiber: 8g
Substitutions for Ingredients:
- Olive oil: canola oil or coconut oil
- Onion: leek or shallot
- Carrots: sweet potatoes or parsnips
- Celery: fennel or leeks
- Potatoes: sweet potatoes or turnips
- Oregano: basil or marjoram
- Thyme: rosemary or sage
- Smoked paprika: regular paprika or chili powder
- Cumin: coriander or cardamom
- Coriander: cumin or cardamom
- Turmeric: curry powder or garam masala
- Vegetable broth: chicken broth or beef broth
- Chickpeas: black beans or white beans
- Frozen peas: frozen green beans or edamame
- Frozen corn: frozen diced bell peppers or frozen diced squash
- Parsley: cilantro or basil
Variations:
- Add 1/2 cup of cooked quinoa or brown rice for added protein and fiber.
- Substitute the chickpeas with cooked shredded chicken or beef.
- Add 1/2 teaspoon of red pepper flakes for a bit of heat.
- Add 1/2 cup of diced bell peppers for a bit of sweetness.
Tips and Tricks:
- Make sure to dice the vegetables into small, uniform pieces so they cook evenly.
- For a creamier stew, add 1/4 cup of coconut milk or heavy cream at the end.
- If you like your stew to be spicier, add 1/2 teaspoon of red pepper flakes.
Storage Instructions:
Simball Stew can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Simball Stew can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Simball Stew can be served over cooked quinoa or brown rice, or with a side of crusty bread.
Garnishes:
Simball Stew can be garnished with freshly chopped parsley, diced avocado, or crumbled feta cheese.
Pairings:
Simball Stew pairs well with a side of roasted vegetables, a green salad, or a crusty loaf of bread.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Crusty bread
Troubleshooting Advice:
If the stew is too thick, add a bit more vegetable broth or water to thin it out.
Food Safety Advice:
Make sure to store the stew in an airtight container in the refrigerator and consume within 5 days.
Food History:
Simball Stew is a traditional stew from the Middle East that is typically served with rice or flatbread.
Flavor Profiles:
Simball Stew has a savory, slightly smoky flavor with a hint of sweetness from the carrots and corn.
Serving Suggestions:
Simball Stew can be served as a main course or as a side dish.
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