Curried Chickpeas Stew

authentic

Healthy Vegan

Certified APBD

Motherland Kitchen

authentic african cuisine

Oatmeal

Fonio

Cocoyam (Taro)

A delicious plate of Jollof rice served with a rich eggplant sauce.

Jollof Rice with Eggplant Sauce

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Refreshing and pure, bottled water to quench your thirst.

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House made Ginger Pineapple Drink

Refreshing, Sparkling Beverage with a Zesty Ginger Kick

Ginger Beer Bottle

Unsweet Ice Tea

Prepare all the ingredients by chopping the onion, bell pepper, and carrot. Mince the garlic cloves and rinse the canned chickpeas under cold water.

Prep Ingredients

In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Sauté Onions

Add the minced garlic, diced carrot, and chopped bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Add Vegetables

Stir in the curry powder, ground cumin, turmeric, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

Add Spices

Pour in the vegetable broth, diced tomatoes, and coconut milk. Bring the mixture to a simmer.

Add Liquids

Once simmering, add the rinsed chickpeas and fresh spinach. Cook for another 10-15 minutes, allowing the flavors to meld.

Add Chickpeas and Spinach

Serve the stew hot, garnished with freshly chopped cilantro and lime wedges on the side.

Garnish and Serve

Canned chickpeas

Coconut milk

Diced tomatoes (canned or fresh)

Vegetable broth

Curry powder

Ground cumin

Turmeric

Salt

Black pepper

Onion, chopped

Garlic cloves, minced

Fresh spinach

Carrot, diced

Bell pepper, chopped

Fresh cilantro, chopped

Lime, cut into wedges

In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Stir until well combined.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and add the water and olive oil. Mix with a wooden spoon until a rough dough forms.

Add Wet Ingredients

Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Knead the Dough

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

While the dough is rising, prepare the toppings. In a small bowl, mix the tomato sauce with oregano and black pepper.

Prepare Toppings

Shred the mozzarella cheese if not pre-shredded and set aside.

Shred Cheese

Rinse the fresh basil leaves under cold water and pat them dry.

Wash Basil

Preheat your oven to 475°F (245°C) to prepare for baking the pizza.

Preheat Oven

Once the dough has risen, punch it down and transfer it back to a floured surface. Roll out the dough into a 12-inch circle.

Shape the Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the prepared tomato sauce evenly over the surface, then sprinkle the shredded mozzarella cheese on top.

Add Sauce and Cheese

Tear the fresh basil leaves and scatter them over the cheese.

Add Fresh Basil

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Once baked, remove the pizza from the oven. Allow it to cool for a few minutes, then slice and serve hot.

Slice and Serve

All-purpose flour

Yeast

Olive oil

Tomato sauce

Mozzarella cheese, shredded

Fresh basil leaves

Oregano, dried

Black pepper, ground

Rinse 1 cup of quinoa under cold water to remove any bitterness. In a pot, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Rinse and Cook Quinoa

While the quinoa is cooking, chop the red bell pepper, zucchini, and carrot into bite-sized pieces. Rinse and dry the spinach leaves.

Chop Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables (red bell pepper, zucchini, carrot) and sauté for about 5-7 minutes until they are tender. Add the spinach and cook until wilted.

Sauté Vegetables

Once the quinoa is cooked and the vegetables are sautéed, add the quinoa to the skillet with the vegetables. Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of cumin, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of lemon juice. Stir well to combine all the ingredients.

Mix Everything Together

Spoon the healthy vegan mixture into bowls and enjoy warm. Optionally, garnish with fresh herbs or avocado slices.

Serve

Quinoa

Vegetable Broth

Red Bell Pepper

Zucchini

Carrot

Spinach

Olive Oil

Garlic Powder

Cumin

Black Pepper

Lemon Juice

Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Grease and flour a 9-inch round cake pan or line it with parchment paper.

Prepare the Baking Pan

Pour the batter into the prepared pan, smoothing the top with a spatula.

Pour Batter

Evenly distribute the fresh blueberries on top of the batter.

Add Blueberries

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Cool

Once the cake is cooled, dust it with powdered sugar and sprinkle lemon zest over the top for added flavor.

Prepare Topping

Slice the cake into wedges and serve it with a side of fresh blueberries, if desired.

Granulated sugar

Baking powder

Unsalted butter, melted

Eggs

Milk

Vanilla extract

Fresh blueberries

Powdered sugar

Lemon zest

In a large bowl, combine the chicken pieces with 1 tablespoon of curry powder, salt, and black pepper. Mix well and set aside to marinate for at least 30 minutes.

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

Cook the Base

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Add Aromatics

Add the chopped tomatoes and red bell pepper to the pot. Cook for about 10 minutes until the tomatoes break down and form a sauce.

Incorporate Vegetables

Add the marinated chicken pieces to the pot and stir well to coat with the sauce. Cook for 5 minutes.

Add Chicken

Pour in the chicken broth and the remaining curry powder. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the chicken is cooked through.

Simmer with Broth

Stir in the chopped fresh coriander just before serving. Adjust seasoning with more salt and pepper if desired.

Finish with Coriander

In a sieve, rinse the rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.

Cook the Rice

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Simmer

Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.

Fluff and Serve

Chicken, cut into pieces

Onions, chopped

Garlic, minced

Ginger, grated

Tomatoes, chopped

Red bell pepper, chopped

Vegetable oil

Chicken broth

Fresh coriander, chopped

Rice

Salt, to taste

In a large bowl, mix chicken pieces with salt, black pepper, paprika, and cayenne pepper. Let it marinate for at least 30 minutes.

Marinate the Chicken

Chop the onions, garlic, ginger, tomatoes, bell pepper, and cilantro. Set aside.

Prep the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for an additional 2 minutes.

Sauté the Aromatics

Add the marinated chicken pieces to the pot and cook until browned on all sides, approximately 10 minutes.

Brown the Chicken

Stir in the chopped tomatoes and cook until they start breaking down, about 5 minutes. Then, add the chicken broth and bring to a boil.

Add Tomatoes and Broth

Reduce heat to low, cover the pot, and let it simmer for 30 minutes, or until the chicken is cooked through and tender.

Add the chopped bell pepper and cilantro to the pot, stir, and cook for another 5 minutes.

Finish with Bell Pepper and Cilantro

Serve the chicken stew over a bed of cooked rice. Garnish with fresh lemon wedges on the side.

Plate the Dish

Paprika

Cayenne pepper

Rice, cooked

Lemon wedges

In a medium saucepan, combine the rolled oats, water or milk, and salt.

Combine Ingredients

Place the saucepan over medium-high heat and bring the mixture to a boil.

Bring to a Boil

Once boiling, reduce the heat to low and let the oatmeal simmer for about 5 minutes, stirring occasionally.

After 5 minutes, check the consistency of the oatmeal. If you prefer a thicker oatmeal, cook for an additional 1-2 minutes.

Check Consistency

Once the oatmeal reaches your desired consistency, remove it from the heat.

Curried Chickpeas Stew

Authentic

Healthy Vegan

Certified Apbd

Motherland Kitchen

Authentic African Cuisine