Tuesday, February 25, 2014
Tunisian Chickpea Stew
1 T olive oil
2 cups chopped yellow onion
1/2 tsp. salt
2 T minced fresh garlic
1 or 2 chiles, minced
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. caraway seeds (whole or ground)
1/2 tsp. ground black pepper
4 cups peeled and cubed sweet potatoes (OR butternut squash)
1-2 cups water or vegetable broth
1 bell pepper (red, orange, or yellow) diced
1 15 ounce can chickpeas, rinsed and drained
1 15 ounce can diced tomatoes ( I like Hunt's fire roasted)
2 T soy sauce
1/3 cup chopped fresh cilantro
1-2 cups chopped kale
1/4 cup golden raisins for a bit of sweetness (optional)
1. In a soup pot on medium heat, warm the oil. Add the onions and salt, cover, and cook until the onions soften about 7 minutes, stirring occasionally.
2. Add the garlic, chiles, cumin, coriander, caraway, and black pepper and cook for another 2 minutes, stirring often. Add the sweet potatoes and stir to coat with the spices. Add the water and stir well. Cover, bring to a simmer, and cook for 7 minutes.
3. Add the bell peppers, cover, and gently simmer for another 7 minutes. Stir in the chickpeas, tomatoes, soy sauce, raisins, and cilantro and simmer until the potatoes are quite tender. If the stew is gently simmered for an extra 15-20 minutes, the flavors will develop and mellow. Add the kale during the last 5 minutes and season to taste.
Serving Ideas: Garnish with feta cheese and olives or serve with whole wheat pita bread. Serve on couscous or brown rice and top with toasted almonds and/or hard-boiled eggs.
Recipe adapted from the Moosewood Restaurant Cooking for Health cookbook.