I live with one vegetarian and one all-organic (mostly veggie) toddler, but hot veggie entrees aren't really in my repertoire. Meriko loaned me what's become my new favorite cookbook, bills open kitchen by Bill Granger, and I dug into it for a veggie dish for tonight's regular Sunday Night Dinner date with the Borogoves. Chickpea stew with tomatoes and green chilli is what I landed on, but omitted the chillis in consideration for my baby's palate. I had never cooked chickpeas, never made veggie stew; from what I hear the results were pretty good!
Chickpea Stew With Tomatoes (And Green Chilli)
2 tablespoons olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
1 or 2 green chillies, seeded and finely chopped (optional)
1 teaspoon sea salt
1/4 cup water
2 14 oz cans chickpeas, drained
1 teaspoon ground cumin
1/2 teaspoon tumeric (optional)
freshy ground black pepper
500 g cherry tomatoes, sliced in half
100 g (3 1/2 ounces) baby spinach leaves
Serve with: plain yogurt
Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chilli and salt. Cook, stirring, for 5 minutes, or until the onions are soft. Add the chickpeas, 1/4 cup water, cumin, tumeric and pepper and cook for 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften. Remove from the heat and taste for seasoning. Stir through the spinach and top with yogurt.
Serves 4 as a main dish or 8 as a side.
I also made a killer Spicy Beef with Corriander Relish also from the same book for the meat-eaters. I'll save that post for a rainy day. :>Posted by rebecca on October 09, 2005 | TrackBack