Ingredients with Measurements:
- 2 tablespoons of oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of cabbage, shredded
- 2 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon of lemon juice
- 1 tablespoon of fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and sauté until it becomes translucent.
3. Add the garlic, ginger, cumin, coriander, turmeric, cinnamon, paprika, cayenne pepper, salt, and black pepper. Stir well and cook for 1-2 minutes.
4. Add the cabbage and stir well to coat it with the spices.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the cabbage is tender.
7. Add the chickpeas and lemon juice. Stir well and let it cook for another 5 minutes.
8. Taste and adjust the seasoning if necessary.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 170
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrates: 24g
Dietary Fiber: 7g
Sugar: 6g
Protein: 7g
Substitutions for ingredients:
- You can use any type of oil instead of the specified oil.
- You can use any type of onion instead of the specified onion.
- You can use any type of broth instead of the specified vegetable broth.
- You can use any type of legume instead of chickpeas.
- You can use lime juice instead of lemon juice.
- You can use parsley instead of cilantro.
Variations:
- You can add diced tomatoes or tomato sauce for a more tomato-based flavor.
- You can add potatoes or sweet potatoes for a heartier dish.
- You can add other vegetables such as carrots, bell peppers, or zucchini.
- You can add meat or tofu for a protein boost.
Tips and Tricks:
- Make sure to shred the cabbage finely for a better texture.
- You can adjust the spiciness by adding more or less cayenne pepper.
- You can add more or less vegetable broth depending on how thick or thin you want the wat to be.
- You can make this recipe ahead of time and reheat it when ready to serve.
Storage Instructions:
- Store the leftover wat in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the wat in a pot over medium heat until it is heated through.
Presentation Ideas:
- Serve the wat in a bowl with a side of injera or rice.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Injera or rice.
Suggested Side Dishes:
- Lentil soup.
- Roasted vegetables.
Troubleshooting Advice:
- If the wat is too thick, add more vegetable broth or water.
- If the wat is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to store the leftover wat in the refrigerator within 2 hours of cooking.
- Reheat the wat to an internal temperature of 165°F (74°C) before serving.
Food History:
- Wat is a traditional Ethiopian and Eritrean stew that is typically served with injera, a sourdough flatbread.
Flavor Profiles:
- This wat has a warm and spicy flavor with a hint of sweetness from the cabbage.
Serving Suggestions:
- Serve the wat as a main dish for lunch or dinner.
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