Ingredients with Measurements:
- 1 lb. tagarnina (also known as Spanish thistle)
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups vegetable broth
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Rinse the tagarnina under cold running water and remove any tough stems or leaves. Chop the tagarnina into small pieces and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced potatoes, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine and cook for 5 minutes, stirring occasionally.
4. Add the chopped tagarnina to the pot and stir to combine with the other ingredients.
5. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes until the potatoes are tender and the tagarnina is cooked through.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 7g
- Total carbohydrates: 35g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- You can use kale or spinach instead of tagarnina.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add diced carrots or bell peppers for extra flavor and nutrition.
- Use different spices such as turmeric or coriander for a different flavor profile.
Tips and tricks:
- Make sure to remove any tough stems or leaves from the tagarnina before cooking.
- Stir the stew occasionally to prevent sticking to the bottom of the pot.
- Serve with crusty bread for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to wash the tagarnina thoroughly before cooking.
Food history:
- Tagarnina is a type of thistle that is commonly used in Spanish and North African cuisine.
Flavor profiles:
- Smoky, earthy, and slightly bitter
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Earthy, Hearty, Comforting, Herbal