Ingredients with Measurements:
- 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 turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans chickpeas, drained and rinsed
- 2 cans diced tomatoes
- 1 cup vegetable broth
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped green beans
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, coriander, smoked paprika, turmeric, cinnamon, ginger, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Add the chickpeas, diced tomatoes, vegetable broth, carrots, potatoes, and green beans. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid.
5. Cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. Stir in the parsley and cilantro. Taste and adjust seasoning as needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
Substitutions for ingredients:
- You can use any type of bean instead of chickpeas, such as black beans or kidney beans.
- You can use any type of broth instead of vegetable broth, such as chicken or beef broth.
- You can use any type of vegetables you have on hand, such as zucchini or bell peppers.
Variations:
- Add some diced chicken or beef for a meatier version.
- Use different spices to change up the flavor, such as curry powder or garam masala.
- Add some coconut milk for a creamier texture.
Tips and tricks:
- Make sure to rinse the chickpeas before adding them to the pot to remove any excess salt or starch.
- You can use fresh or canned tomatoes for this recipe.
- If you want a thicker stew, you can mash some of the chickpeas with a fork or potato masher before adding the other ingredients.
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 low heat until heated through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Yogurt or sour cream
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thin, you can simmer it uncovered for a few minutes to thicken it up.
- If the stew is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Bredie is a traditional South African stew that is typically made with meat and vegetables.
Flavor profiles:
- This stew is savory and slightly spicy, with a hint of sweetness from the carrots and potatoes.
Serving suggestions:
- Serve the stew as a main course for a hearty and satisfying meal.
Related Categories
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Region: South African
Taste: Savory, Tangy, Herby, Comforting