Friday, January 21, 2011

Spicy Chickpea and Eggplant Stew

This is from the Cooks Encyclopedia of Vegetarian Cooking by Linda Fraser.
I came across this recipe when I was looking for something to make with chickpeas and eggplants.
It was very delicious but not as spicy as the title made it to be.
The flavors definitely exploded in my mouth.

3 large eggplants, cubed
1 cup chickpeas, soaked overnight
1/4 cup olive oil
3 garlic cloves, chopped
2 large onions, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 ground coriander
3 14 oz cans diced tomatoes
salt and pepper

place the eggplant in a colander and sprinkle with salt.
set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape.
rinse the eggplant with cold water and dry on paper towels (skipped this step.  I didn't feel the need.)
drain the chickpeas and put in a saucepan with enough water to cover.
bring to a boil and simmer for 1 - 1/2 hours, or until tender.
heat the oil in a large saucepan.
add the garlic and onion and cook until soft.
add the spices and cook, stirring, for a few seconds.
stir in the eggplant and cook for 5 minutes.
add the tomatoes and chickpeas and season with salt and pepper.
cover and simmer for 20 minutes.
to make the garnish, heat 2 tbsps of olive oil in a frying pan and when very hot, add 1 sliced onion and 1 garlic clove, sliced.
fry until golden and crisp.
serve the stew with rice, topped with the onion and garlic and garnished with cilantro.

Wednesday, January 19, 2011

The Indian Vegan Kitchen BY Madhu Gadia, M.S., R.D.

is my new obsession.  I bought it a few weeks ago and I've been perusing the recipes trying to figure out where to begin.
Next to Thai food, Indian food is my next favorite.
The colors, the aroma and the taste makes my mouth happy.

Last night I decided to make this...

Black-Eyed Peas and Potatoes
1 1/2 tbsps canola or vegetable oil
1/2 tsp cumin seeds
3/4 cup onion, finely chopped
1 tsp ginger, peeled and grated
1 cup tomatoes, chopped
1/2 tsp turmeric
1 1/2 tsps ground coriander
1/2 tsp cayenne pepper
1 tbsp almond butter
1 1/2 cups black-eyed peas or if you are not a dried bean kinda person 1 can black-eyed peas, drained and
1 cup potatoes, peeled and cut into 1 inch pieces
3/4 tsp salt
2 cups water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp cilantro, chopped

heat oil in a wok (or large skillet) on medium-high heat.
add cumin seeds and cook for a few seconds until darker brown.
add onion and fry 2-3 minutes until golden brown.
add ginger and tomatoes.
cover and cook for about 2 minutes.
using a potato masher or the back of a spoon, mash the tomatoes until well blended.
add turmeric, coriander, cayenne pepper, and almond butter.
stir for a few seconds
add the black-eyed peas and potatoes, and stir to coat with the onion masala.
add salt and water.
bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes.
using the back of a spoon, mash a few potatoes against the pan.
add garam masala and lemon juice.
transfer to a serving bowl and garnish with cilantro.
serve with rice.

It was so yummy.  The kids felt it had too much flavor.

Seasoned Zucchini (because I wanted some kind of vegetable to complete my meal)
2 lbs zucchini
1 tbsp canola or vegetable oil
1 tsp cumin seeds
1/2 tsp turmeric
3/4 salt
1/4 tsp cayenne pepper
2 tsps ground coriander
1/4 cup water
1/2 tsp garam masala
1 tsp lemon juice
2 tbsps cilantro, chopped

trim zucchini ends and slice in 2 length-wise.
then cut into 1/2 inch thick pieces.
heat oil in a wok or skillet on medium-high heat.
add cumin seeds and cook for a few seconds until golden brown.
add zucchini and stir.
stir in turmeric, salt, cayenne pepper, and coriander.
add water.
cover with lid.
reduce heat and simmer for 5-7 minutes, until zucchini is tender.
sprinkle garam masala and lemon juice over mixture and stir.
transfer to a serving platter and garnish with chopped cilantro.

alot of spices can be found in the ethnic section of the supermarket and are cheaper than what you will find in the spice racks.
also I did not clean my wok between the seasoned zucchini and the black-eyed peas and potatoes.  Seasonings transfer from one dish to another and it's YUMMY.

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