Because I’ve been writing other places about food, I don’t write so much about it here. And a few people mentioned that they missed it, plus I’ve been lax about blogging, so this is me killing two birds with one stick. I think that must’ve been a combo of “killing two birds with one stone” and “getting off the stick.” I don’t even really know if that last one means what I think it does. Anyway.
Here is what may very well be my favorite recipe. It’s easy, it’s tasty, it’s healthful, and it’s useful. By now, I’d think I’d have it memorized and wouldn’t have to pull out my broken-spined Vegetarian Cooking for Everyone by Deborah Madison every time I make it. Which I do. I’ve written about this recipe before. Here on Girl Detective (hey, apparently Guppy used to say, Chickpeas with Tomatoes and Tomatoes), and at Simple Good and Tasty. What I love about it is that it can be made year ’round, it’s adaptable (today I stretched the recipe with a 28 ounce can of diced tomatoes, a half-pint of local new potatoes, 2 cups of broth rather than 1/2 cup, and bunch of absolutely beautiful carrots.) I can be precise (by peeling the carrots and potatoes and measuring) or play fast and loose, leaving skins on and throwing in whatever’s on hand. Also, I sometimes (gasp!) do not rinse the beans, but just pour in the whole can, Which goes against foodie practice, but I can’t find anything anywhere that says it’s anything other than a matter of taste/appearance, which don’t impact this stew.
Chickpeas with Potatoes and Tomatoes, adapted from Deborah Madison’s Vegetarian Cooking for Everyone
1/3 c. extra virgin olive oil
1 large onion, chopped
3 red potatoes, peeled and diced into cubes about the size of chickpeas
2 carrots, cut into 1/2-in. rounds
3-4 stalks celery, cut into 1/4 inch slices
1 pinch dried red pepper flakes
2 plump garlic cloves mashed with 1/2 tsp. ground coriander
1 c. diced tomatoes
3 c. chickpeas, cooked, or 2 15-oz. cans, rinsed
salt and pepper
1/2 c. water, broth or wine
1/2 c. chopped parsley
garnish with lemon slices and kalamata olives (it really is very tasty with these) and sliced pita bread
Heat the oil in a wide skillet over medium heat. Add the onion and cook until it’s lightly colored, stirring occasionally, about 8 minutes. Add the potatoes, carrots, chile and garlic and cook for 5 minbutes more. Add the tomatoes and chickpeas, season with 1 teaspoon salt and a few twists from the pepper mill, and add the water. Cover and simmer gently until the potatoes are tender, 15 to 20 minutes. Taste for salt, remove from heat and stir in parsley.
(Another photo should go here, but something isn’t working, and telling the system administrator, who’s sitting next to me, hasn’t helped.)