Chestnut and Algerian Quaed Stew
A hearty and warming stew made with tender chestnuts and rich Algerian quaed, perfect for a cold evening.
Ingredients
- ●2 cups Chopped Chestnut
- ●1 cup Algerian Quaed
- ●2 tablespoons Olive Oil
- ●1 medium Onion
- ●2 cloves Garlic
- ●1 teaspoon Cumin
- ●1 teaspoon Paprika
- ●to taste Salt
- ●to taste Black Pepper
- ●4 cups Water
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the Algerian quaed, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes.
- 5
Add the chopped chestnut and cook for an additional 2-3 minutes.
- 6
Add the water and bring to a boil.
- 7
Reduce heat to low and simmer for 20-25 minutes, or until the chestnut is tender.
- 8
Serve hot, garnished with fresh herbs if desired.
- 9
Note: Traditionally, this dish is cooked in a clay pot over an open flame. If using a pot on a stove, be sure to adjust the cooking time accordingly.
- 10
Let the stew rest for 10 minutes before serving to allow the flavors to meld together.
- 11
Serve hot, garnished with fresh herbs if desired.