Wednesday, November 21, 2012

cauliflower and chickpea stew

cauliflower and chickpea stew with couscousHere we are, the day before our national holiday that is devoted completely to the celebration of food. Everyone is excited for turkey and stuffing, but what do we eat in the days prior to? My idea of the perfect meal last night, was something light and full of veggies. A rich traditional meal will be even more of a treat after something lighter in days past. So in addition to making a pumpkin pie for tomorrow (yum!), I decided to try out this recipe from a newly acquired copy of Real Simple.

chickpeas in the colandercauliflowerCAULIFLOWER AND CHICKPEA STEW WITH COUSCOUS (From Real Simple: Easy, Delicious Home Cooking)

2 Tbsp. olive oil
1 medium onion, chopped
1 1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1 28 oz. can whole peeled tomatoes
1 15 oz. can chickpeas, drained and rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
1 5 oz. package baby spinach
1 cup couscous

Heat oil in large saucepan. Add onions, stirring occasionally, until they begin to soften, 4-5 minutes. Add cumin, ginger, salt, and pepper. Cook, stirring, until fragrant, 1 minute more. Add tomatoes and their juices (crush tomatoes with your hands as you add them), chickpeas, cauliflower, raisins, and 1/2 cup water to saucepan and bring to a boil.  Reduce heat and simmer vegetables, stirring occasionally, until they are tender and the liquid has thickened slightly, 15-20 minutes. Fold in spinach and cook until just wilted, 1-2 minutes more. Meanwhile, place couscous in large bowl. Add 1 cup boiling water, cover and let sit 5 minutes; fluff with a fork. Serve with the couscousIzzypot 'o stewI thought this dish was pretty good, but it was lacking something. There wasn’t quite enough flavor. Maybe it was the cumin that didn’t do it for me. Or maybe I just needed more of it. Maybe a little lime juice? If anyone tries this, let me know what you think it needs. I’m open to ideas. Andy said it perfectly, it tastes healthy, which I guess is what I was going for, so mission: accomplished. Just as a side note, I added a bit of snipped chives to the couscous, mostly for a little color. I like things that are green. I also added this picture of Izzy because, ever the crumb bum, she comes running when she hears chopping in the kitchen and won’t leave my side until I am through cooking. And, apparently, I am mildly obsessed with my dog…cauliflower and chickpea stewA happy Thanksgiving to you and yours. May you spend time with people you love and eat too much good food.

by Kristen
Categories: vegetarian entree | Tags: , , , , , | 3 comments

Comments (3)

  1. Ok, I’m totally going to be that annoying person who regularly responds to your postings. And people will read through and think, “Really? Does this lady have nothing else to do?” So after reading the recipe, I haven’t made it yet, but I can imagine what I might do to pump up the flavor. Saute the veggies in coconut oil instead of olive oil. Add a tiny bit of cinnamon to the spices. If you wanted, you could finish with just a couple tablespoons of butter or heavy cream. But then you lose the whole “It tastes healthy” factor. And definitely, per your suggestion, some lime or lemon would be nice to brighten everything.

  2. Made this for dinner tonight. Omy read as far as the directions so I missed your coments. Dad said it needed a little something too.He just added his ever favorite cayenne pepper and was happy. I was satisfied with it just tasting healthy . Will make again.

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