Supu Ya Nyanya Na Njugu Mawe (tangy Tomato And Chickpea Stew)

Supu ya Nyanya na Njugu Mawe, or Tangy Tomato and Chickpea Stew, is a traditional Maasai dish that is both hearty and flavorful. This stew is perfect for a cozy family dinner or a gathering with friends.

Supu Ya Nyanya Na Njugu Mawe (tangy Tomato And Chickpea Stew)

Ingredients

  • 4 large tomatoes, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried chickpeas, soaked overnight
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until they are soft and fragrant.
  2. Add the chopped tomatoes, cumin, paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
  3. Drain the soaked chickpeas and add them to the pot. Pour in the vegetable broth and bring the stew to a boil.
  4. Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour, or until the chickpeas are tender.
  5. Adjust the seasoning if needed, and serve the stew hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stove

Serving suggestions

Serve the Tangy Tomato and Chickpea Stew with a side of crusty bread or over steamed rice for a complete meal.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.

Cost

$10