Name: Sudanese Stew
Yield: 4
Cuisine: Sudan
Ingredients: 2.00 tbsp olive oil; 1.00 onion diced; 3.00 cloves garlic, minced; 1.00 tbsp ginger, minced; 1.00 tsp cumin; 1.00 tsp coriander; 1.00 tsp turmeric; 1.00 tsp paprika; 1.00 tsp ground black pepper; 0.50 tsp salt; 1.00 cup diced tomatoes; 1.00 cup vegetable broth; 2.00 cups diced potatoes; 1.00 cup diced carrots; 1.00 cup diced celery; 1.00 cup diced bell peppers; 1.00 cup cooked chickpeas; 0.25 cup chopped fresh parsley

Sudanese Stew

A hearty and flavorful stew made with fresh vegetables and spices.

Preparation time: 10 Minutes

Cooking time: 45 Minutes

Total duration: 55 Minutes

Calories: 285, Total Fat: 7 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 543 mg, Carbohydrates: 45 g, Fiber: 8 g, Sugar: 8 g, Protein: 11 g

This Sudanese stew is a delicious and hearty dish made with fresh vegetables, garlic, ginger, and spices. It is a flavorful and comforting dish that is perfect for a cold winter night. The stew is easy to make and can be served over rice or couscous.

Ingredients

2 tbsp olive oil
1 onion diced
3 cloves garlic, minced
1 tbsp ginger, minced
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp paprika
1 tsp ground black pepper
0.5 tsp salt
1 cup diced tomatoes
1 cup vegetable broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced bell peppers
1 cup cooked chickpeas
0.25 cup chopped fresh parsley

Vegetarian stew gluten-free vegan Main Course
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short description

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the ginger, cumin, coriander, turmeric, paprika, black pepper, and salt and stir to combine.
Add the tomatoes, vegetable broth, potatoes, carrots, celery, bell peppers, and chickpeas and stir to combine.
Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes.
Stir in the parsley and serve.

detailed description

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the ginger, cumin, coriander, turmeric, paprika, black pepper, and salt and stir to combine.
Add the tomatoes, vegetable broth, potatoes, carrots, celery, bell peppers, and chickpeas and stir to combine.
Bring to a boil, reduce the heat to low, and simmer, covered, for 30 minutes.
Stir in the parsley and serve hot over cooked rice or couscous.

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