Friday, May 20, 2016

Chick Pea Stew with Moroccan Spices

This stew can easily become a soup ... just add more liquid! This is one of those vegetarian soups or stews that is well loved by vegetarians and meat lovers alike. It's got so much flavor, and is so filling, that (theoretically) one will never miss the meat. The chick peas add plenty of protein, so this will not only fill you up, it will keep you feeling filled up for hours to come. This stew was inspired by one of Annie Somerville's recipes in Fields of Greens.


1 tsp olive oil
1/2 cup chopped onion
1/2 tsp minced garlic
1 tsp grated fresh ginger
1 can chick peas (garbanzo beans), drained and rinsed
1 can Italian style tomatoes, chopped
2 cups vegetable stock
2 cups chopped potatoes
1 carrot, peeled and chopped
1/2 cup chopped red bell pepper
1 cup chopped cauliflower
2 Tbs. chopped Anaheim chilis or pickled jalapenos
1/2 tsp cinnamon
1/4 tsp turmeric
pinch saffron
grinds of sea salt
grinds of black pepper

Directions:  Heat the olive oil in a heavy bottomed soup pot. Add the onion and cook for several minutes, until the onion begins to turn translucent. Add the garlic and ginger, and give a quick stir. Add the drained chick peas, along with the canned tomatoes and their juices. Stir, then add the vegetable stock, along with the potatoes, carrot, peppers, and cauliflower. Bring the stew to a simmer. Add the cinnamon, turmeric, and saffron, then continue cooking until the potatoes are tender. If the stew begins to get too thick and sticks, add some water. Taste for seasoning, adding several grinds of salt and pepper as needed.  Serve.

Serves 4
Stealthy Cooking Tip:  I added a green salad and some bread sticks to round out the meal. When making your salad, think about flavors that will meld well with a Moroccan style meal. I made a mixed green salad with red peppers, carrots, marcona almonds, and blue cheese along with a Meyer lemon dressing, and the two flavors worked well together. 

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