The Esteemed Stew
Woah, that got awfully heavy awfully quick, didn't it? Here's a recipe for some stew I made the other night when we didn't have too much sitting around and needed something fast. I call it "esteemed" because everyone who saw it at work the next day asked for the recipe. Which I had to come up with...
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Esteemed Weeknight Stew
olive oil
1 small or 1/2 large white onion, medium dice
1 medium eggplant, peeled and medium diced
1 can (standard can size...) diced tomatoes
1 can chickpeas
1/4 cup raisins
3/4 cup of uncooked quinoa
1 to 2 TB molasses
1 TB brown mustard
juice of 1/2 lemon
salt to taste
toasted almond slivers for garnish
spices: Measurements approximate, so add "to taste"
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 TB paprika OR less to taste
1. in olive oil in large wide stew pot, saute onions until softened and translucent
2. add eggplant, salt mildly and saute to soften slightly
3. clear a spot in the middle of the pot that reveals the bottom. Drizzle in a little olive oil and allow to heat. Add spice mix to this oil and saute briefly to "bloom" the fragrances of the spices. Should take about 60 to 90 seconds. Then, stir all together to distribute spices throughout.
4. Add can of tomatoes followed by 2 cans of water
5. Rinse and drain chickpeas, and add to pot
6. Bring to a simmer. As you bring to a simmer, add the raisins, molasses, and mustard
7. When you've reached simmer, add quinoa and continue to simmer, covered, for 13-15 minutes
8. Quinoa is done when the the grain can be easily "popped" by the teeth and when the white germ separates from the grain--it will look like little curly springs in some places. This means your stew is done.
9. Turn off the heat, add the lemon juice, taste for salt
10. Serve with almonds on top
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Coming soon - chickpea stew in the pressure cooker, and a near home run of an improvisation: "cheat"balls of tofu, nuts, etc.
+ + +
Esteemed Weeknight Stew
olive oil
1 small or 1/2 large white onion, medium dice
1 medium eggplant, peeled and medium diced
1 can (standard can size...) diced tomatoes
1 can chickpeas
1/4 cup raisins
3/4 cup of uncooked quinoa
1 to 2 TB molasses
1 TB brown mustard
juice of 1/2 lemon
salt to taste
toasted almond slivers for garnish
spices: Measurements approximate, so add "to taste"
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 TB paprika OR less to taste
1. in olive oil in large wide stew pot, saute onions until softened and translucent
2. add eggplant, salt mildly and saute to soften slightly
3. clear a spot in the middle of the pot that reveals the bottom. Drizzle in a little olive oil and allow to heat. Add spice mix to this oil and saute briefly to "bloom" the fragrances of the spices. Should take about 60 to 90 seconds. Then, stir all together to distribute spices throughout.
4. Add can of tomatoes followed by 2 cans of water
5. Rinse and drain chickpeas, and add to pot
6. Bring to a simmer. As you bring to a simmer, add the raisins, molasses, and mustard
7. When you've reached simmer, add quinoa and continue to simmer, covered, for 13-15 minutes
8. Quinoa is done when the the grain can be easily "popped" by the teeth and when the white germ separates from the grain--it will look like little curly springs in some places. This means your stew is done.
9. Turn off the heat, add the lemon juice, taste for salt
10. Serve with almonds on top
+ + +
Coming soon - chickpea stew in the pressure cooker, and a near home run of an improvisation: "cheat"balls of tofu, nuts, etc.
Labels: food, home life, stew, vegan, vegetarian
posted by Nora Rocket at 8:05 PM
2 Comments:
This sounds great! But, I'm allergic to eggplant- can you think of anything I could use instead?
Hey there anonymous 10:09 - I would just leave it out completely. Then, you'd have chickpeas and quinoa in tomato, and that would be pretty good too.
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