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in_the_blueSo tonight, I decided to make something pretty much from scratch, because reheating frozen stuff gets old. All I had in my mind was the basics of the recipe -- chick peas (garbanzos) and tomatoes -- and let the idea mull all day. This is what I came up with.
I've been experimenting with using different spices from the ones I tend to always put in things, trying to make my originally-conceived dishes all be distinctly different from one another. Here's what I came up with.
moderately mediterranean garbanzo stew, v1.0
1 can cooked chick peas, drained and washed (I'm lazy)
1 can diced tomatoes (I'm lazy)
1 medium white onion
1 good-sized head of broccoli
2 tbsp minced garlic
soy (or regular) sausage or baked tofu (optional)
Vegetable oil
soy sauce
balsamic vinegar
celery salt
ground black pepper
turmeric
cumin
toasted sesame seeds
grated parmesan cheese
First, drain the chick peas in a collander and wash off the slime. Set aside.
Peel and dice the onion. In a pot, sautee garlic and onions in vegetable oil over medium heat. Add turmeric, cumin, celery salt, and ground black pepper to taste. Add about 1/8-1/4 c. balsamic vinegar, a few teaspoons of soy sauce, and let the onions soften. Once they're there, add the broccoli, chick peas, and stewed tomatoes, cover, and let it heat up. Once it's boiling remove the lid and turn down the heat to low, toss in some toasted sesame seeds, and let it simmer until the broccoli's the texture you like.
If you're going to add meat or meat substitute, get it ready on the side. Once it's cooked, dice it and add it to the pot. Let it simmer for a few more minutes (if you're using tofu, simmer until the tofu's cooked). Scoop it into a bowl, top with more toasted sesame seeds and grated parmesan, and serve.
If it was going to be truly mediterranean I'd probably throw in some oregano and add feta cheese and parsley instead of parmesan and broccoli, but I was all out of feta and I just got this great broccoli, and I thought the green would make a pretty contrast to the tan and red.
I liked it. If you make it and improve on it, let me know?
I've been experimenting with using different spices from the ones I tend to always put in things, trying to make my originally-conceived dishes all be distinctly different from one another. Here's what I came up with.
moderately mediterranean garbanzo stew, v1.0
1 can cooked chick peas, drained and washed (I'm lazy)
1 can diced tomatoes (I'm lazy)
1 medium white onion
1 good-sized head of broccoli
2 tbsp minced garlic
soy (or regular) sausage or baked tofu (optional)
Vegetable oil
soy sauce
balsamic vinegar
celery salt
ground black pepper
turmeric
cumin
toasted sesame seeds
grated parmesan cheese
First, drain the chick peas in a collander and wash off the slime. Set aside.
Peel and dice the onion. In a pot, sautee garlic and onions in vegetable oil over medium heat. Add turmeric, cumin, celery salt, and ground black pepper to taste. Add about 1/8-1/4 c. balsamic vinegar, a few teaspoons of soy sauce, and let the onions soften. Once they're there, add the broccoli, chick peas, and stewed tomatoes, cover, and let it heat up. Once it's boiling remove the lid and turn down the heat to low, toss in some toasted sesame seeds, and let it simmer until the broccoli's the texture you like.
If you're going to add meat or meat substitute, get it ready on the side. Once it's cooked, dice it and add it to the pot. Let it simmer for a few more minutes (if you're using tofu, simmer until the tofu's cooked). Scoop it into a bowl, top with more toasted sesame seeds and grated parmesan, and serve.
If it was going to be truly mediterranean I'd probably throw in some oregano and add feta cheese and parsley instead of parmesan and broccoli, but I was all out of feta and I just got this great broccoli, and I thought the green would make a pretty contrast to the tan and red.
I liked it. If you make it and improve on it, let me know?
