North African Vegetable Stew

This stew involves a bit of work but it is really worth it. The flavors blend after a day or two so it tastes even better the next day. This recipe was originally published in The Citizen on November 17, 1993 and it’s one of Louise Crosby’s recipes.

Ingredients

The chickpeas:

  • 1/2 cup dried chickpeas, ocvered with cold water and soaked overnight
  • 3 thin coins of fresh ginger
  • 1 large bay leaf
  • 1 1-inch cinnamon stick
  • 1 quart of cold water

Drain and rinse the chickpeas and place them in a medium-sized saucepan with ginger, bayleaf, cinnamon stick and water. Bring to a boil, then lower heat to medium; cook chickpeas, uncovered at a gentle boil until very tender, 50 to 60 minutes. Set aside and let the beans cok in their broth. Don’t remove the flavorful spices or bay leaf until you add the beans and broth to the stew later.

The spices:

  • 1.5 tsp. cinnamon, preferrably freshly ground
  • 1/4 tsp. tumeric
  • 1/4 tsp. cayenne pepper
  • 1 large pinch of saffron threads
  • 1 tbsp. hot water

In a small bowl combine the cinnamon, tumeric and cayenne. In a separate bowl, steep the saffron threads in the hot water. Set the spices and saffron aside.

The stew:

  • 2.5 lbs. fresh tomatoes, peeled, seeded and chopped, about 4 cups, or two 16 oz. cans tomatoes with juice, chopped
  • Salt
  • 2 cups broccoli florets
  • 1.5 tbsp. olive oil
  • 1 medium-size yellow onion, cut into 1-inch pieces (about 2 cups)
  • 4 garlic cloves, finely chopped
  • 2 tbsp. grated fresh ginger
  • 1 lb. new potatoes
  • 3 medium-sized carrots, cut in half lengthwise and then into 1/2-inch strips on a diagonal, about 3 cups
  • 1 medium-size red or yellow bell pepper, cut into thick strips and then triangles, about 1 cup
  • 1/2 small head cauliflower (2 cups florets)
  • Cayenne pepper
  • 1 tbsp. chopped fresh mint
  • 2 tsp. chopped cilantro

Directions

If you’re using canned tomatoes, cook them in a medium-size saucepan with 1 tsp. salt over low heat while you prepare the vegetables. (The extra cooking time will reduce their acidity.)

While the tomatoes are cooking, bring a small pot of water to a boil and add 1/4 tsp. salt. Drop the broccoli into the water for about 1 minute, until just tender. Drain and rinse under cool water. Set aside.

Heat 1 tbsp. of the olive oil in a large skillet; add the onion and 1/2 tsp. salt. Sauté over medium heat until the onion begins to release its juices, 7 to 8 minutes; add the garlic, ginger and the spice mixture.

Stir and cook for 1 minute. Add 1/2 cup chickpea broth, the potatoes and the carrots; cover the pan and simmer for about 10 minutes. Then add the peppers, cover, and cook for 5 minutes more. Add the cauliflower; stir and cook, uncovered, until just heated through.

Add the fresh or canned tomatoes, saffron water, chickpeas and all of their remaining broth. Stew, uncovered, over medium-low heat for 20 to 25 minutes, allowing the flavors to blend. Add salt and cayenne to taste. Add the broccoli a few minutes before serving, then stir in the mint and cilantro.

Makes 4 to 6 servings.

Source: Pasta lover

 
recipes/north_african_vegetable_stew.txt · Last modified: 2008/03/31 15:05 by pasta lover
 
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