Thursday, July 16, 2009

Moorish Style Chickpea and Spinach Stew(vegan); Cucumbers in Sour Cream(vegan)

This recipe today is another one from the NPR(National Public Radio?)"How Low Can You Go?" contest, and was sent in by Chef Jose Andres. I found it in "The Simple Dollar" newsletter, and thought it looked good enough to try. The author of "The Simple Dollar" made the recipe the way he found it, and then made an adaptation of it, and this is the adaptation. Hope you like it~!

Moorish Style Chickpea & Spinach Stew

2 cans chickpeas
Garlic powder to equal six cloves
1/4C extra virgin olive oil
3/4C bread crumbs
2Tbs. EACH paprika and red wine vinegar
1 tsp. cumin
1/2 pound spinach, washed and cleaned
salt and pepper to taste

Rinse chickpeas thoroughly, then put them in a pan with 1 1/2C water, and bring it to a boil. In another pan, bring the olive oil to a boil, and then remove it from the heat for 2 minutes. While stirring the olive oil, add the paprika, cumin, garlic, red wine vinegar, then slowly add the bread crumbs and set this aside. When the beans are boiling, add the spinach and allow it to boil for five minutes, stirring a bit. Add in the olive oil mixture, stir, and allow to boil another 5 minutes. Serve with crusty bread.

Well, I was sorely disappointed. The photos of this stew looked really yummy, and the author of the newsletter said his family liked it quite a lot. The recipe itself sounded good, too. I followed the recipe closely, with the exception of cooking my own chickpeas from dried ones, instead of opening a couple cans. And I got a little scared when the olive oil started smoking instead of boiling, so turned the heat off right then. I don't know how much of a difference that would have made, tho, and everything sizzled nicely when I stirred it into the hot oil. There's plenty left, so I'm pretty sure I'll eat it at least once more, because it is edible, even tho I'm not too fond of it. I certainly can't bring myself to toss it out...just yet. Y'know, I think I'd like it a lot better if I made it the next time with cannellini beans.

I didn't have any crusty bread, so I made a few boxed mix biscuits, and I also made a dish of cucumbers in sour creme for a cooling effect...and was glad I did, really.

Cucumbers in Sour Creme
1C diced cucumber, 1 C sour creme, 1Tbs. snipped fresh dill, and 1/4 tsp. salt.
Mix it all together, let it chill for at least 15 minutes, and enjoy. That's all there is to it~!!!!

At least the biscuits and cucumbers were good, lol. I think tonight I'll finish the cucumbers with "beefless gyro" sammich.

Until next time, Happy Eating!!!!


Erin said...

I have been trying to eat vegetarian as much as possible lately, and one of my favorite protein sources in chickpeas. This sounds like a great recipe! I will be peeking through your blog for other veggie recipes, too :)

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