Kalint Bel Karkoum (Chickpea and Turmeric Stew)
A hearty and flavorful vegetarian stew from the Kabyle region, featuring chickpeas simmered with turmeric, herbs, and a hint of lemon.
🧂 Ingredients
- 400 g Chickpeas(canned, drained and rinsed, or 200g dried, soaked overnight and cooked)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1.5 tsp Turmeric
- 1 tsp Cumin
- 0.5 tsp Coriander powder
- 600 ml Vegetable broth or water
- 1 tbsp Tomato paste
- 2 tbsp Lemon juice
- 0.25 cup Fresh cilantro(chopped, plus more for garnish)
- 0.25 cup Fresh parsley(chopped, plus more for garnish)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, turmeric, cumin, and coriander powder. Cook for 1 minute until fragrant, stirring constantly.
- 3
Stir in the tomato paste and cook for another minute. Add the drained and rinsed chickpeas and the vegetable broth or water.
💡 Tip: Ensure chickpeas are well coated with spices - 4
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
- 5
Stir in the lemon juice, chopped cilantro, and parsley. Season with salt and black pepper to taste.
💡 Tip: Add more broth if the stew is too thick - 6
Simmer for an additional 5 minutes. Garnish with fresh cilantro and parsley before serving.
💡 Pro Tips
- ✓For a spicier kick, add a pinch of red pepper flakes.
- ✓This stew is delicious served with crusty bread or couscous.
- ✓If using dried chickpeas, ensure they are fully cooked before adding to the stew.
🔄 Variations
- Add diced carrots or potatoes for a more substantial stew.
- Incorporate a bay leaf during simmering for added aroma.