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Kalint Kal Kchouka
A rustic and hearty peasant dish from the Kabyle region of Algeria, 'Kalint Kal Kchouka' translates to 'lentils and chickpeas'. It's a flavorful and nutritious stew, often prepared with simple ingredients and aromatic spices, showcasing the resilience and resourcefulness of traditional Algerian cuisine.
ð§ ææ
- 250 g Brown or green lentils(rinsed)
- 200 g Chickpeas(canned, drained and rinsed, or 100g dried, soaked overnight and cooked)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed)
- 3 tbsp Olive oil
- 1 tsp Coriander(ground)
- 1 tsp Cumin(ground)
- 1 tsp Paprika
- 0.5 tsp Turmeric
- 1 l Vegetable broth or water
- 0.25 cup Fresh cilantro(chopped)
- 0.25 cup Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
- for serving Lemon wedges
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 6-8 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the ground coriander, cumin, paprika, and turmeric. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
- 4
Add the rinsed lentils, crushed tomatoes, and vegetable broth (or water) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- 5
Stir in the drained and rinsed chickpeas. Continue to simmer, uncovered, for another 15-20 minutes, allowing the stew to thicken slightly.
- 6
Season the stew with salt and black pepper to taste. Stir in most of the chopped cilantro and parsley, reserving some for garnish.
- 7
Serve hot, garnished with the remaining fresh herbs and lemon wedges on the side for squeezing over the stew.
ð¡ ããã®ã³ã
- âFor a thicker stew, mash some of the lentils against the side of the pot.
- âIf using dried chickpeas, ensure they are fully cooked before adding them to the stew.
- âThis dish is even better the next day, as the flavors meld together.
- âA pinch of chili flakes can be added for a spicy version.
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- Add diced carrots or celery along with the onions for extra vegetables.
- Include a bay leaf during simmering for added aroma.
- Serve with crusty bread for dipping.