Levantine Spiced Chickpea Stew with Kinema

Ingredients

In the original Nepalese Kinema dish, the fermented soybeans are typically cooked with spices and served as a side dish. In this adapted Levantine recipe, Kinema is incorporated into a spiced chickpea stew, adding a distinct flavor profile to the dish. The Levantine version also includes traditional spices and cooking techniques commonly found in the Levant region. We alse have the original recipe for Kinema, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 1 cup (200g) Kinema, fermented soybeans 1 cup (200g) Kinema, fermented soybeans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the diced bell pepper, carrot, and zucchini to the pot. Cook for 5 minutes, until the vegetables are slightly softened.
3. 3.
   Stir in the diced tomatoes, ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the cooked chickpeas and Kinema to the pot. Stir well to combine all the ingredients.
5. 5.
   Pour enough water to cover the ingredients, bring to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, until the flavors meld together and the stew thickens slightly.
6. 6.
   Taste and adjust the seasoning if needed. Serve the Levantine Spiced Chickpea Stew with Kinema hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Kinema — Rinse the Kinema thoroughly before using to remove any excess saltiness. If you prefer a milder flavor, you can soak the Kinema in water for 30 minutes before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the stew with warm pita bread or rice for a complete meal.
• If you don't have Kinema, you can substitute it with miso paste for a similar umami flavor.
• Customize the vegetables according to your preference or seasonal availability.
• Make a larger batch of the stew and freeze the leftovers for a quick and satisfying meal later.

Serving advice

Serve the Levantine Spiced Chickpea Stew with Kinema in deep bowls, garnished with fresh cilantro. Accompany it with warm pita bread or fluffy rice to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin powder on top of the stew before serving. You can also drizzle a little olive oil and add a few extra Kinema cubes as a garnish.