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Chickpea Stew with Naan Bread
Created by: Howcan Team
Ingredients
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 2 cans (15 ounces each) of chickpeas, drained and rinsed
- 1 can (14.5 ounces) of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- 4 pieces of naan bread
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes until softened.
- Stir in the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the drained and rinsed chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
- Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
- While the stew is simmering, preheat the oven to 400°F (200°C) to warm the naan bread.
- Place the naan bread on a baking sheet and warm in the preheated oven for 2-3 minutes.
- Once the stew is ready, divide it into serving bowls and serve with warm naan bread.
- Enjoy your delicious chickpea stew with naan bread!
Chickpea stew with naan bread is a classic dish with roots in the Middle East and South Asia. This hearty stew features tender chickpeas simmered in a flavorful blend of spices, tomatoes, and onions, creating a rich and satisfying meal. The soft and pillowy naan bread is the perfect accompaniment, ideal for soaking up every last bit of the delicious stew. In the Middle East, renowned chefs like Yotam Ottolenghi have popularized this dish, infusing it with their own unique twists and flavors. In South Asia, the dish is a staple in many households, with each family adding their own special touch to the recipe. Today, the best versions of this dish can be found in authentic Middle Eastern and South Asian restaurants, where the stew is slow-cooked to perfection and the naan bread is freshly baked in traditional tandoor ovens. To make the perfect chickpea stew with naan bread, it's essential to get the spice blend just right, as it's the key to creating the dish's signature depth of flavor. Additionally, taking the time to properly cook the chickpeas until they are tender and creamy is crucial for achieving the ideal texture. For a unique twist, some chefs also grill the naan bread, infusing it with a smoky flavor that pairs beautifully with the hearty stew. Whether enjoyed in a bustling bazaar in the Middle East or at a cozy family dinner in South Asia, chickpea stew with naan bread is a timeless dish that continues to captivate food lovers around the world.
60 min
4 servings
380 calories
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