Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into rounds
- 1 can chickpeas, drained and rinsed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium-sized tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the sliced zucchinis, chopped tomatoes, and chopped bell peppers to the pot and stir.
4. Add the drained and rinsed chickpeas to the pot and stir.
5. Add the paprika, cumin, coriander, salt, and black pepper to the pot and stir until the vegetables and chickpeas are coated in the spices.
6. Pour 1/2 cup of water into the pot and stir.
7. Cover the pot with a lid and let the vegetables and chickpeas simmer on low heat for 30-40 minutes, or until the zucchinis are tender.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 215
Fat: 11g
Carbohydrates: 23g
Protein: 7g
Fiber: 7g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer, or omit them altogether.
- You can use fresh or canned tomatoes.
- You can use any type of oil you prefer.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Add a can of diced tomatoes for a saucier dish.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- Make sure to slice the zucchinis into even rounds so they cook evenly.
- Use a heavy-bottomed pot to prevent the vegetables from burning.
- Stir occasionally to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a platter.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the vegetables are sticking to the pot, add a splash of water or oil to prevent burning.
- If the dish is too watery, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the vegetables and chickpeas until they are tender and fully cooked.
Food history:
- Dimlama is a traditional Azerbaijani stew made with meat and vegetables. This vegetarian version uses chickpeas instead of meat.
Flavor profiles:
- The dish is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve as a main dish or as a side dish.
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