Читать книгу An unusual recipes of the Cleopatra’ time. Book series «Gods of nutrition and cooking» - Yevgeniya Sikhimbayeva - Страница 7

Ingredients:

– 2 sweet potatoes, peeled and cubed

– 1 can chickpeas, drained and rinsed

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– 1 teaspoon ground cumin

– 1/2 teaspoon ground coriander

– 1/2 teaspoon cinnamon

– 1/4 teaspoon cardamom

– 1/4 teaspoon nutmeg

– Salt and pepper to taste

– 1/4 cup chopped fresh cilantro

– 1/4 cup dukkah

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and garlic and sauté until softened.

3. Add the sweet potatoes and spices and cook for 5 minutes, stirring occasionally.

4. Add the chickpeas and enough water to cover the vegetables.

5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30—40 minutes, or until the sweet potatoes are tender.

6. Season with salt and pepper to taste.

7. Serve the stew hot, garnished with chopped fresh cilantro and a sprinkle of dukkah.

This recipe is an unusual take on traditional Egyptian food, as it incorporates sweet potatoes and chickpeas into a hearty stew flavored with warming spices like cinnamon and cardamom. Dukkah is a traditional Egyptian spice blend made with nuts, seeds, and spices, and adds a crunchy texture and nutty flavor to the dish. This stew would have been a nutritious and filling meal for the people of Cleopatra’s time, and the addition of fresh cilantro adds a burst of freshness to the dish.