Chickpea stew

I did a Google search the other day for vegetable stew because I was in a “stew” kind of mood since it was chilly out, and I found a great recipe for a Middle Eastern-inspired chickpea stew. Of course I added to the recipe and changed a few things, but overall it turned out wonderful served over couscous. This is supposed to be a hearty stew, so don’t chop the vegetables too fine. I stuck to a medium dice on most of the vegetables and cut the carrots into half-moons about 1/4 inch thick, and everything turned out to be about the size of the chickpeas and cooked evenly. I bet cashews would be excellent in this dish, too…

2 cloves garlic, chopped
1/2 white or Spanish onion, coarsely chopped
1 green bell pepper, diced
3 celery ribs, diced
2-4 carrots (depending on their size), cut into 1/2 inch thick half-moons
2 medium sweet potatoes, diced
1 32oz can chickpeas, drained and rinsed
1 16oz can diced tomatoes (recommended: Hunts)
3 tablespoons tomato paste
1/4 cup raisins
2 cups vegetable stock
1/2 teaspoon cardamom*
1 teaspoon cinnamon*
1/2 teaspoon allspice*
1 tablespoon paprika*

*spices were added to taste, so these are approximate measurements

Saute garlic and onion until translucent. Add bell pepper, celery, carrots, and sweet potatoes. Season with salt and pepper, and saute for another 5 minutes. Add chickpeas, diced tomatoes, tomato paste, vegetable stock, and spices; stir. Simmer for about 30 minutes or until vegetables are tender. If too thick, add water or vegetable stock as needed; if too thin, add tomato paste as needed. Before serving, add raisins and simmer for an additional 5 minutes. Serve over a bed of couscous or rice, if desired.

Four Foods On Friday #99

1. How do drink your hot chocolate? Marshmallows? From boxed or scratch?
I try to make it from scratch every so often because it tastes so much better, but I also have some Godiva hot chocolate on hand that is a good substitute for scratch. I like mine with whipped cream or marshmallows, depending on my mood. :yummy;

2. Do you prefer cider hot or cold?
Cold.

3. Do you like egg nog?
Yes, every once in a while. I find that if I buy a pint of it, though, I never drink the entire container; one or two small glasses is usually enough, then I am good on it for the rest of the season, lol.

4. How do you make punch?
We used to make punch all of the time on New Years Eve at my house using lemon-lime soda, fruit punch, frozen fruit, and a container of sherbert.

Four Foods on Friday

Four Foods On Friday #98

1. How many cookbooks do you have? (1-10, 11-20, 20+)
Oh man, probably more than 20. (Speaking of, I’ve been looking for my Bon Appetit cookbook – the newer one with the orange cover, I think it’s a 25th anniversary edition or something – but I can’t find it. I think it’s in a box somewhere from when we moved, and I never unpacked it.)

2. Where do you keep your large utensils (such as slotted spoons, spatulas, etc)?
In drawers. I had my drawers neatly organized and arranged, but they are in complete chaos right now.

3. What is your countertop made of?
Not sure. Formica, I think.

4. Do you use canisters in your kitchen?
I have big Tupperware tubs for things like flour, sugar, etc. but I’d love to buy some nicer-looking ceramic or acrylic plastic canisters with hinges one of these days.

Four Foods on Friday

The Weekly Musing #9

Well, I didn’t get to post a new set of questions on Friday, as anticipated, but here they are. Better late than never Feel free to comment if you answer any TWM questions on your blog. If you don’t know what The Weekly Musing is, feel free to check out a brief description of what it’s about by clicking here. Otherwise, let’s get things started…

The Weekly Musing #9

I just saw Julie & Julia yesterday with my honey, so I am kind of in the mood to talk about food. (Truthfully, I’m always in the mood to talk about food, but I try to change it up the topic every so often… )

• What is your favourite kind of ice cream sundae?
• A famous chef is going to come to your home to give you a private cooking lesson! (Hypothetically speaking, of course…) Which chef would you want to visit?
• If you could visit any restaurant in the world (it doesn’t matter if it’s well-known and expensive; it can be casual and locally-known, if you choose) which restaurant would you visit? What would you eat?
• Is there a complex recipe that you have been meaning to learn/try, but haven’t yet?

Feel free to comment with your responses and/or repost the Musing on your own page. I look forward to reading what you have to say!

Four Foods on Friday #83

#1. TheSaladCaper’s question. Give me one weird food combination which has always been your comfort food.
A weird food combination? I don’t know about weird, but any kind of homemade baked goods are like comfort food for me. I guess it’s how good the house smells when something is baking in the oven, like a fruit pie or cookies.

#2. Name a food that begins with B.
Bananas.

#3. Name a drink that begins with B.
Bourbon.

#4. Share a recipe for something that calls for broccoli.
We always make this pasta recipe with sliced black olives, broccoli, and angel hair in a garlic and oil sauce.

From: Four Foods on Friday