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Qorma-e-nakhod (Stewed Chickpeas With Spinach and Goat Cheese)
This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.
👥 4 Servings⏱️ Prep & Cook: 1h👤 José Andrés📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Make the Goat Cheese Sauce
fresh goat cheese, crumbled4 ounces
2
In a small saucepan, combine the milk, goat cheese, and cumin. Bring to a simmer over low heat and cook, stirring regularly, for ⏱️ 15 minutes. Don’t let it boil. It may break a bit, which is okay. Let the sauce cool to room temperature while you make the stew. Mix it well before serving—it should be thick and creamy. Taste and add salt as needed.
fresh goat cheese, crumbled4 ounces
3
Make the Stew
4
In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, 5 to ⏱️ 7 minutes. Add both bell peppers and continue cooking until they soften, about 3 more minutes. Add the carrot and cook for ⏱️ 5 minutes. Add the tomato purée, cumin, paprika, cayenne, turmeric, and ½ teaspoon salt and mix well. Add the spinach in batches, stirring to get it to wilt into the mixture. Add the chickpeas and their liquid and the stock and increase the heat to medium-high. Simmer for 15 to ⏱️ 20 minutes to thicken the stew. Taste and add salt and pepper if needed.
medium carrot, peeled and cut into ¼-inch dice1tomato purée1 cupchickpeas, undrained2 (15.5-oz.) cans
5
Divide the stew into four bowls and top each with a dollop of goat cheese sauce and a sprinkle of parsley. Serve warm.
fresh goat cheese, crumbled4 ounces
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