Here’s a little something I whipped up for a recent school function with a 1001 Nights theme. You’ll be relieved to know that the dish has slightly fewer than 1001 ingredients. Also, that it’s delicious. Whenever I’m in the mood for something with a bit of North African panache, this here is my go-to. Sure, it’s got tons of ingredients, but it’s basically a one-pot wonder, unless you make a pot of rice on the side.
Ingredients:
some olive oil (maybe a couple tbsp)
1 bay leave
1 onion
1 red pepper
2-3 cloves of garlic
1 tsp salt
1 tsp cumin
1 tsp ginger
1/2 tsp hot paprika
1/2 tsp ground anise
1 tsp ground coriander
1 tsp ground mint
fresh ground black pepper
pinch of hot cayenne pepper
1 cinnamon stick
1 big can of tomato sauce
2-3 cups of veggie broth
1 jar of chickpeas
1 fat potato
carrots
zucchini
cauliflower
juice from 1/2 or 1 lemon
sprig of fresh parsley
Recipe:
Heat up a couple tbsp of olive oil, add a bay leaf and sauté one diced onion.
Add one diced red pepper.
Add all the spices and diced garlic and stir them in, adding a little more oil if necessary.
As spices brown, add sauce and broth and cinnamon stick.
Add chickpeas and diced veggies.
Bring to a boil and let the pot simmer for 45 minutes to an hour.
Wait several hours for flavors to soak in, or serve right away.
I normally prepare a pot of rice on the side.
Add lemon juice and garnish with fresh parsley.
Enjoy!
And if you liked this one, be sure to check out my recipes for Papa’s Gnarly Enchiladas and We are the Champignons.
