Thursday, May 16, 2013

Tunisian Chickpea Stew

By:  Tara Fuller



This soup is adapted from the Moosewood cookbook and has been a favorite in my household for some time now. Every person I have made this for or given the recipe to, say it is their favorite. Its ingredients provide a fantastic shot of nutrient dense foods for a holistic natural body cleansing. Eat a bowl of this and you will surely feel healthier come morning. 



Ingredients
1 tbsp olive oil
2 cups chopped onion
1/4 tsp salt
2 tbsp minced or pressed garlic
1-2 diced Anaheim chilies or chili-pepper of choice
3 tsp ground cumin 
3 tsp ground coriander
1 tsp red pepper flakes or more to taste  (optional)
1 tsp caraway seeds (optional)
1/2 black pepper
2 cups cubed Butternut squash
2 cups cubed Red potatoes
1 cup water, vegetable or chicken broth
1 red bell pepper (other colors are fine)
1-15oz can chickpeas, rinsed and drained
1-15oz can diced tomatoes
2 tbsp Tamari sauce (soy is okay)
1/2 cup fresh cilantro

In large Dutch oven or soup pan, warm oil over medium heat. Add onions and salt (I prefer Kosher), cover and cook 7 minutes, stirring occasionally.  

Add garlic, chilies, cumin, coriander, caraway, black and red peppers and cook for 2 minutes.  Add butternut squash, stir to coat with spices, add water/broth and stir well.  Cover, bring to a simmer and cook for 7 minutes.

Add bell pepper, cover and gently simmer for another 7 minutes. Add chickpeas, tomatoes, tamari sauce and cilantro and simmer until squash is tender.  Let the stew continue cooking a minimum of 20 minutes for the flavors to develop and mellow. 

*Serves 4-6 and picture above is before smashing squash.

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