Djiboutian Spiced Chickpea and Spinach Stew (Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien)
This Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien is a flavorful and hearty stew that originates from Djiboutian cuisine. It's a perfect combination of spiced chickpeas and nutritious spinach, creating a satisfying and delicious dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1 bunch spinach, washed and chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes.
- Add the chopped spinach to the pot and cook for an additional 5-7 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve the Ragoût de Pois Chiches et d'Épinards Épicé Djiboutien hot, accompanied by rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Serving bowls Spoon
Serving suggestions
Serving suggestion: Serve the stew with a side of couscous and a dollop of yogurt on top.
Tips & tricks
Tip: Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
Cost
$10