It’s been one of those weeks where take-out seems to be the only way to go. I’ve resisted the urge to dial for pizza or order in Indian food, yet despite my resolve to cook what we had out of our cupboards, I wasn’t really inspired. After browsing through cookbooks and dreaming about all the ingredients I didn’t have at my immediate disposal, I decided that I’d have to just make do and make the best of a really bad situation. I had just read a restaurant review for a new Morocan restaurant and that, my friends, gave me true inspiration! I had cinnamon and spices, raisins and couscous! I could do anything!! So I tossed a few ingredients together in my trusty cast iron stewing pot and came up with something truely delicious.
moroccan chickpea and vegetable stewI’m not very good at measuring, but I think you’ll get the picture.
Ingredients: a can of chickpeas, a large can of tomatos, 1 small onion diced, 1 green pepper diced, olive oil, 1/2 a lemon, cumin, corriander, cinnamon, hot pepper flakes, salt, pepper.
In a large heavy pot, heat a small amount of olive oil and add the diced onion and green pepper. Add a dash of salt to the vegetables and let them get wilty but not mushy — about 4 minutes. Stir in about a teaspoon each of the cumin and ground corriander (I didn’t measure, but I’ll assume that this is close). Add the can of tomatoes and crush them if needed. Normally, I chop them roughly before adding them to the pot, but this time I mashed them with a potato masher while in the pot. Next time I think I’ll stick to chopping them beforehand, as the tomatoes were a bit too stringy. Next, I added the chickpeas and about 2-3 large handfulls of raisins, along with about 1/2 a teaspoon of hot pepper flakes and 1/2 teaspon (or more) of cinnamon. Mix everything together and cook over a low heat with the lid on until everything gets nice and soft, about 40 minutes. 10 minutes before serving, squeeze half a lemon into the stew for a bit of tang and mix well. Serve over couscous.
Print This Recipe♥ This meal was great when we ate it on Saturday night with a nice glass of wine. It tasted even better tonight with some whole wheat bread spread with cold sweet butter. tasty!!
Sometimes you really can make something out of nothing.
