Berber Chickpea And Tomato Stew
This Berber Chickpea and Tomato Stew is a hearty and flavorful dish that originates from Western Saharan Cuisine. It's a perfect combination of spices, chickpeas, and tomatoes that will warm you up on a cold day.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes with their juices, chickpeas, and vegetable broth. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Adjust the seasoning if needed and serve the stew hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 12g
- Fat
- 5g
Supplies
Large pot Wooden spoon Measuring spoons Can opener
Tools
Stovetop
Serving suggestions
Serve the Berber Chickpea and Tomato Stew with warm crusty bread or over couscous for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add more cayenne pepper or a dash of hot sauce to the stew.
Cost
$10