Saturday, February 5, 2011

Spicy Chickpea Stew for these cold Winter days

This recipe is my take on a recipe given to me by a friend. It started out as a hearty, flavorful stew... but it needed something more. What did it need? you ask. Fire! Heat! Sweat-inducing spiciness! Maybe it's all the dinners I've been eating at the Parthasarathy's house, but I just need more spice in my meals these days. So I added a few additional spices, doubled what the recipe called for on the original ones, and tossed in some extra ingredients to thicken it up. Here's what I came up with:

1 tsp ground black pepper
½ tsp ground white pepper
1 tsp turmeric
½ tsp cloves
1 tsp coriander
1 tsp cayenne
1 tsp ginger
1 tbsp fresh chopped ginger
32 oz. cooked chick peas
3 tbsp oil
5 cloves garlic
1 large yellow onion
4 stalks of celery
4 carrots
8 oz tomato sauce
32 oz. vegetable broth
1 lb red potatoes
½ cup Italian parsley

1. Set oven to 400 degrees
2. In a baking pan with high walls, pour 1 tbsp oil along with chickpeas
3. Roast chickpeas in oven for 18 minutes
4. In a large pot, add 2 tbsp oil, garlic, onion, and fresh ginger. Cool on medium until soft
5. Stir the remainder of spices into the pot, cook for 2 minutes
6. Add tomato sauce, cook for 2 minutes
7. Add the remainder of ingredients (except for parsley), bring to boil, then let simmer for 20 minutes with lid on
8. Remove lid, add parsley, let simmer for 15 minutes or to desired thickness

If all those spices sound too much for you, just 1/2 the doses and it should be very manageable for someone with sensitive taste buds. More of a slight kick than an actual spice. 

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