Ok, time to get a little back to normal. Like, no french fries for lunch AND dinner. These recipes were part of our Hanukkah Party menu... I was looking for some vegetarian dishes that would be great with latkas, and make good leftovers. Warning: these are yummy, healthy and delicious. They are also incredibly filling, so think of whipping up a double batch for a football-watching party, and then pack the leftovers in lunch-size containers. PLUS..these would all be great to bring for any kind of potluck. Enjoy.. and Happy New Year!
Chick pea stew
1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks
Salt and black pepper
6 tablespoons olive oil, divided
1 large onion, cut into 1-inch pieces
1 large bell pepper, stemmed, seeded, and cut into strips
2 zucchini, cut into 1-inch thick rounds
1 teaspoon paprika
1/2 teaspoon turmeric
2 garlic cloves, minced
1 cup tomato sauce
1 cup water
One 15-ounce can chickpeas, drained
8 sprigs cilantro, stems discarded, leaves chopped
8 sprigs parsley, stems discarded, leaves chopped
Harissa, to taste
Pour 4 tablespoons of the olive oil into a large skillet set over high heat. When just starting smoke, add the eggplant cubes. Immediately, reduce heat to medium, and stir well. Cook until eggplant pieces are golden and tender, about 10 minutes. When done, turn off heat and set aside.
Meanwhile, in a large Dutch oven, heat the remaining two tablespoons of oil over medium-high heat. When oil is shimmering, add the onion, bell pepper, and zucchini. Cook, stirring often, until onion is starting to brown around the edges, 8 to 10 minutes.
- Add the paprika, turmeric, and garlic. Stir well, and cook until fragrant, about 15 seconds. Then add the tomato sauce and water. Scrape up any bits stuck to the bottom of the Dutch oven with a wooden spoon. Add the eggplants, chickpeas, and one teaspoon of salt. Bring to a boil over high heat, and then reduce heat to a simmer, cover, and cook until all the vegetables are tender, about 20 minutes.
Moroccan Vegetable Stew
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 Tablespoon ground cinnamon, or 2 cinnamon sticks
Salt and freshly ground black pepper
1 pound butternut squash, large dice
2 cups vegetable stock
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juice
1/2 preserved lemon, finely chopped
1 cup brined green olives
Steamed couscous, for serving
chopped cilantro or parsley. chopped raw almonds, or any nut you have
Harissa or hot sauce
Heat butter and olive oil in a large heavy saucepan with a lid. When oil is hot, add onion, garlic, spices, salt and freshly ground black pepper.
Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash (and potatoes), season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
AFRICAN CURRIED CHICKPEA SOUP