We are in the laborious process of moving right now. Still more unpacking to be done. At least most of the furniture has been moved indoors. However, we have not let the boxes get in the way of cooking. We even had an impromptu dinner party the day we moved. Just as getting things unpacked and put away is a part of getting settled in a new home, so is making good meals. The first week in our new place, we had to break out the dutch oven and spices to make a delicious Moroccan chickpea stew. A stew that makes plenty of leftovers so we could keep up with the unpacking.
Chickpea Stew with 6 Vegetables
from Madhur Jaffrey's World Vegetarian
5 Tbl olive oil
1 large onion, finely chopped
4 garlic cloves, finely minced
1 1/2 c. dried chickpeas, soaked and cooked*
28 oz can of diced tomatoes, drained and liquid reserved
2 medium red potatoes, cut into 1 inch pieces
5 Tbl chopped fresh parsley
5 Tbl chopped fresh cilantro
2 1/2 tsp salt
2 tsp ground cumin
1/2 tsp ground tumeric
1 tsp ground ginger
pinch of saffron threads (optional)
1/4 tsp cayenne powder (optional, but highly suggested)
1 medium yam, peeled, cut in half lengthwise, and sliced
3 small carrots, cut into 1 inch pieces
1 large zucchini, cut into 1 inch pieces
Harissa Sauce
5 tsp Chile-Garlic Paste**
1/2 tsp salt
1) Heat oil over medium-high heat in a large stock pot or dutch oven. Add onion, and cook until brown around edges. Add garlic, cook for 1 minute. Add chickpeas, 1 1/4 c chickpea cooking water, or water, tomatoes, potatoes, parsley, cilantro, salt, and spices. Measure reserved tomato juice, add enough water to make 2 1/2 cups, then add to pot. Bring to boil, then reduce and cook over low heat, covered for 20 minutes.
2) Add yam and carrot. Bring mixture back to boil, cover, and reduce heat to low. Cook for 10 minutes more.
3) Add zucchini, bring to a boil again, then cook with lid on over low heat for 7 minutes or until vegetables are tender.
4) Measure out 1/2 c of liquid and place in small bowl. Add harissa ingredients and mix well. Serve harissa sauce on the side for those who like it spicy. Serve on cous-cous (recipe follows).
* To cook chickpeas: Soak overnight in plenty of water. Drain, and the cook in a large pot with 7 cups of water for 1 to 2 hours, or until tender. Make sure chickpeas are always at a simmer while cooking. Alternatively, you could use 2 cans of pre-cooked chickpeas.
** I just use a store bought chile-garlic concentrate from Morocco. I tried to make the paste once from scratch and got some in my eye (don't ask - it was very traumatic). Chinese chile-garlic paste would probably work too.
Whole Wheat Cous-Cous with Sesame
Whole wheat cous cous can be hard to find -- regular cous cous works pretty well too.
2 Tbl olive oil
1/2 tsp whole mustard seeds (yellow or brown or both)
2 tsp sesame seeds
2 Tbl raw cashews, chopped coarsely
2 Tbl raisins (optional, at least for me)
2 c whole wheat cous cous
1-2 tsp finely chopped green chile (love it!)
1 1/2 tsp salt
1) Heat oil in small pan over medium heat. When oil is hot (starting to smoke) quickly add seeds. They are going to pop and go crazy, so be prepared. Put in the cashews right away and stir. Do the same with raisins, if using. Now put in cous-cous, chile and salt. Stir for a few minutes until cous-cous is lightly toasted. Add 2 cups of water and bring to a boil (it will pretty much boil instantly). Give it a stir, turn the heat down to lowest setting, and cook for 5 minutes. Remove from heat and let sit for 15 minutes. Fluff it up and serve. What could be easier?
Posts
