Hello my friends. It’s taken me a while, but I am climbing out of my rut. Andrew and I have been back from our trip to New Zealand for just about 6 weeks. My thoughts were consumed by this trip leading … Continue reading
I have never really used a recipe for chili – it’s always been a ‘throw whatever you’ve got in the pot’ kind of affair. This, however, is the skeleton of our vegetarian chili. I can’t remember the last time we … Continue reading
Winter is getting old. I know, I know. So too is weather commentary. Sometimes, however, a daytime snowstorm extends your commute to beyond expectations. And sometimes, you’d like to come home to a dinner that can be prepared easily, quickly, … Continue reading
I remember how I felt after I made this soup for the first time. I was in awe that such flavours could be developed in my little kitchen. I felt like I had made something truly special and humbled that … Continue reading
This morning the windchill was -9®C. Yesterday I drove home in light flurries. Cities just north of Toronto are waking up to inches of the white stuff. It’s happening.
We are rapidly progressing into the season of blankets, wool slippers, hot chocolate…the obligatory small talk about how dark and cold it is outside. Oh, and stew. Or “bowl meals”, as Andrew calls them.
Now, having never been to Morocco, I cannot confirm the authenticity of this stew. However, it is supremely delicious with amazing fragrance. This meal is on our regular rotation during the cooler months…which is impressive considering I am constantly reading new recipes. You may be raising an eyebrow as you get down to the bottom of the ingredient list…but trust me. It all comes together to create an amazing winter dinner with, importantly, a low dish yield.
1 tablespoon olive oil
1 small onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 clove garlic, minced
1 teaspoon each: ground cumin, curry powder, ground coriander, chili powder
2 teaspoons grated fresh ginger
3 cups vegetable or chicken broth
1 can diced tomatoes, with juices
1 can chickpeas, (low sodium, if available) drained and rinsed
1 tablespoon lemon juice
2 medium sweet potatoes, peeled and diced to about 1 inch cubes
Salt and pepper
½ cup raisins
3 tablespoons each peanut butter and chopped, fresh cilantro
1. Heat oil in a large pot/dutch oven. Add onions, celery, green pepper and sauté for about 3-5 minutes. Add garlic, spices, and fresh ginger. Cook until fragrant (less than 1 minute)
2. Add broth, tomatoes, chickpeas, lemon juice and sweet potatoes. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes or until sweet potatoes are fork tender.
3. Stir in raisins, peanut butter, and cilantro. Make sure the peanut butter is fully incorporated. Serve hot, garnished with more cilantro if desired.