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