Heat the olive oil in a wide pot over medium heat.
⚙ Pan-fryingStoveWide, shallow pot
2
Add the onion and fry 5–6 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Add the garlic, cumin, turmeric, paprika, ground coriander, salt and black pepper and stir.
4
Add the tomatoes and tomato paste and cook 5 minutes.
Stove
5
Add the stock and chickpeas and bring to a boil.
Stove
6
Turn down the heat, cover and simmer 20 minutes, until the stew thickens.
⚙ SimmeringStoveLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Add the lemon juice and stir.
8
Sprinkle the cilantro on top.
9
Serve the stew hot with pita.
370calories
14 gprotein
36 gcarbs
15 gfat
● protein 17%● carbs 43%● fat 40%
Per serving (310 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
