Cookbook

On a brighter note (after the credit card fiasco!): Moroccan Chickpea Stew :rectnt *PIC*

On a brighter note (after the credit card fiasco!): Moroccan Chickpea Stew

I purchased a used copy of Chicken Soup for the Soul: Food and Love and have been enjoying both the stories AND the recipes. This is one I adapted for our supper tonight. Here is what the editor said in her introduction to the book about the recipe she contributed:
“Our youngest introduced us to this absolutely delicious chickpea stew and I want to share it with you, because it was quite a revelation to us just how satisfying and filling a vegetarian dinner could be. I have made this for numerous meat-eating friends and family members and they have all loved it.” -Amy Newmark, editor of Chicken Soup for the Soul: Food and Love.

As usual, I made changes to the recipe and am posting the recipe WITH my changes.

Ingredients:

Stew:
1/2 large sweet onion, coarsely chopped
Olive oil, for sautéing
6 cloves garlic, minced
4 to 5 carrots, well-scrubbed, then cut in 1/4-inch slices
1 large sweet potato, peeled, quartered lengthwise, then cut crosswise in 1/4-inch slices
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans garbanzos, undrained
1 cup water
1/2 vegetable bouillon cube
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
3/4 teaspoon salt
1/4 teaspoon ground pepper, or to taste
1 (5-ounce) clamshell package baby spinach leaves

Accompaniment:
Whole Grain couscous

Instructions:

In a large stockpot, sauté the onions in hot oil until tender. Add the garlic, carrots and sweet potatoes; continue sautéing while getting the other ingredients together – about 5 minutes, stirring occasionally.

Add all of the remaining ingredients, except the spinach leaves; bring to a boil over high heat, then reduce the heat to medium-low and cook gently (uncovered) for about 15 minutes, or until the carrots and sweet potatoes are fork tender, but not disintegrating. (If a slightly thicker broth is desired, mash a few of the garbanzos against the inside of the stockpot, then stir the mashed beans back into the soup).

About 5 to 10 minutes before ready to serve, cook the couscous according to package directions.

Also, stir the spinach leaves into the stew, then continue cooking slowly for 4 to 5 minutes, or just until the leaves are wilted, but still bright green.
Taste and adjust seasonings, if needed.

Serve the stew over cooked couscous. Refrigerate leftovers.


Recipe loosely adapted by LuAnn Bermeo, author of Amazing Meals I and II from Chicken Soup for the Soul: Food and Love. (Photo is of the stew I made this evening).

SOUPS and STEWS #8

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