A good friend of mine, very kindly, gave me a copy as a gift. It has been great bedtime reading so far, but it was time to try out some of the recipes and time to stop drooling over them.
Middle Eastern Stew
3/4 cup dried chickpeas, picked over, washed and drained (I used 1 can of chickpeas)
2-3 tbsp olive oil
3 tbsp finely chopped onions
2 cloves garlic, finely chopped
3/4 lb potatoes, cut into chunks (I used 3 medium potatoes)
1 medium carrot, cut into slices (I used 2 medium carrots)
4 canned plum tomatoes + 1 cup liquid from the can
1 1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp sugar
3 tbsp finely chopped parsley (I used coriander for more flavour)
Soak the chickpeas overnight in cold water to cover by about 3 inches.
In a medium pot, bring the chickpeas and 2 1/2 cups of water to the boil. Cover, lower the heat and simmer for 2 1/2 to 3 hours, or until the chickpeas are very tender.
Heat the oil in a medium pan over a medium-high heat. Add the onions and stir and fry until the onions are brown around the edges. Add the garlic and stir for 30 seconds. Put in the potatoes, carrot, chickpeas with their cooking liquid, tomatoes, tomato liquid, salt, thyme and 1/2 cup of water. If the tomatoes are very tart, add the sugar to taste. Bring to a boil. Turn the heat down to low, cover and cook gently for 45 minutes. Sprinkle parsley over the top before serving. Serve hot.
Serves 4 - 6
I left it to the last minute to decide I was going to make this recipe. I didn't have time to soak the chickpeas, so I used a can of chickpeas instead. Therefor, I didn't have cooking liquid, so I just added a little extra water. It worked fine.
This was a lovely stew, I liked the fact that the carrots and potatoes were in large chunks and the chickpeas held their shape. I only cooked the stew for about 50 minutes and this worked because I used canned chickpeas. I think I would like to add a little turmeric and chilli powder next time, to spice it up a little, but I will definitely make it again!