Thursday, October 17, 2013

Stew of chick peas and artichoke hearts

This is a dish that comes together super quickly and perfect for a weeknight. Especially for those  weeknights when you  set water to boil to make a pasta dish and discover that you have no pasta at home. Things have been super busy with the Navaratri festival and work so I will just leave you with the recipe.

Cooked chick peas - about 3 cups
Frozen artichoke hearts - 1/2 of a 12 oz packet (I get mine at Trader Joe's).
Garlic - 5 cloves that have been thinly sliced
Turmeric - 1/2 tsp
Cayenne pepper - 1 tsp or to taste
Cumin powder - 1 tsp
Sweet Pasilla powder - 1/2 tsp (optional)
Black pepper - a couple of grinds from the pepper mill
Tomatoes - 3 medium sized, chopped in a dice
salt to taste
Water - about 1/2 a cup heated.
Olive oil - 1 tbsp.

Heat the olive oil in a wide pot on a medium setting. Add the garlic and some of the tomato water and cook for a minute until the garlic is fragrant. (You only want the garlic to mellow; not brown or get burnt; the tomato water helps with this.)

Now add the chopped tomatoes and all the spices and salt to taste and increase the heat. Stir this around till the tomatoes break up. Now add about half a cup of water, (from the pot you thought you were going to make pasta in) the chick peas and the artichoke hearts. Cook on high for another  5 minutes. 
That is it - it is done. Let the stew stand for a few minutes before serving. 

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