Galayet Bandora | FoodieAtlas

Ingredients

4 large tomatoes (diced)
1/2 cup (120ml) olive oil
1 large onion (chopped)
2 cloves garlic (minced)
1 green bell pepper (chopped)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1/2 teaspoon sugar (optional, to balance acidity)
1/2 cup (120ml) water or vegetable broth
Fresh parsley (chopped, for garnish)
Optional: 1 cup cooked chickpeas or diced cooked meat (e.g., lamb or beef)

Instructions

Prepare the Ingredients

Heat the olive oil in a large skillet or saucepan over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Cook the Base

Add the diced tomatoes and green bell pepper to the skillet. Cook, stirring occasionally, until the tomatoes break down and release their juices, about 10 minutes.

Stir in the ground cumin, ground coriander, paprika, black pepper, salt, and sugar (if using). Cook for another 2 minutes.

Add Liquid and Optional Ingredients

Pour in the water or vegetable broth. If using, add the cooked chickpeas or diced meat. Stir to combine.

Simmer the mixture over low heat for about 15-20 minutes, or until the sauce thickens and the flavors meld together.

Finish and Serve

Taste and adjust seasoning as needed.

Garnish with chopped fresh parsley before serving.