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Mary's picnic
Apr. 22nd, 2007 12:19 pmWe had so much fun yesterday hanging outside for Mary's Picnic.
Pics here: http://www.flickr.com/photos/7919051@N02/tags/picnic/
Pics here: http://www.flickr.com/photos/7919051@N02/tags/picnic/
Apr. 22nd, 2007
This is from vegetarian cooking for everyone (madison).. but I changed it by doubling it. I was terribly worried b'c she wrote that it served 4 people.. frankly the stew could have served six but I didn't know it. So you can defnitely half this recipe. As it is written below it serves 12 now. Things you COULD change.. is use spinach instead of chard.. or a mix of chard and spinach.
2 bunches of chard, stems removed
28 oz can of chickpeas
[12 garlic cloves
salt
4 tsp paprika
2 tsp whole black peppercorns
3 tsp ground cumin
1 tsp tumeric]
6 tbl olive oil
1/2 c chopped cilantro
4 tbl chopped parsley
2 onions, chopped
2 bell peppers, diced
1/2 tsp dried thyme
2 small dried chilis
28 oz can diced tomotoes
boil the chard, chop coarsley and set aside. cover chickpeas with cold water and gently rub to get off their skins. tip the bowl to let the skins drain off. drain.
***This next part I split the ingredients in half and processed them separately then put them all into the stew at the same time. It was easier that way.. but another easy way is to use a food processor and put all of them in at once***
Do this twice:
Take 6 garlic cloves and 1/2 tsp salt in a mortar and pestle and pound until smooth. add 2 tsp paprika, 1 tsp peppercorns, 1 1/2 tsp cumin, 1/2 tsp tumeric, and 1 tsp oil, and 2 tbl cilantro and parsley. Pound until paste is formed.
heat the remaining oil in a large pot over high heat. add onion, pepper and thyme. cook for about 7 minutes, or until onion is soft. then stir in garlic paste, chickpeas, amd 1 c water. when heated through add the tomatoes, greens, chilis, 1 tsp of salt, and another cup of water. reduce the heat to low and bring to a simmer for 5 minutes. stir in remaining cilantro.
The best thing is the longer this sets the better it tastes. So I made it first thing in the morning and then put it in the fridge. Upon getting home I pulled it out, heated it through while I made couscous. DELISH!
2 bunches of chard, stems removed
28 oz can of chickpeas
[12 garlic cloves
salt
4 tsp paprika
2 tsp whole black peppercorns
3 tsp ground cumin
1 tsp tumeric]
6 tbl olive oil
1/2 c chopped cilantro
4 tbl chopped parsley
2 onions, chopped
2 bell peppers, diced
1/2 tsp dried thyme
2 small dried chilis
28 oz can diced tomotoes
boil the chard, chop coarsley and set aside. cover chickpeas with cold water and gently rub to get off their skins. tip the bowl to let the skins drain off. drain.
***This next part I split the ingredients in half and processed them separately then put them all into the stew at the same time. It was easier that way.. but another easy way is to use a food processor and put all of them in at once***
Do this twice:
Take 6 garlic cloves and 1/2 tsp salt in a mortar and pestle and pound until smooth. add 2 tsp paprika, 1 tsp peppercorns, 1 1/2 tsp cumin, 1/2 tsp tumeric, and 1 tsp oil, and 2 tbl cilantro and parsley. Pound until paste is formed.
heat the remaining oil in a large pot over high heat. add onion, pepper and thyme. cook for about 7 minutes, or until onion is soft. then stir in garlic paste, chickpeas, amd 1 c water. when heated through add the tomatoes, greens, chilis, 1 tsp of salt, and another cup of water. reduce the heat to low and bring to a simmer for 5 minutes. stir in remaining cilantro.
The best thing is the longer this sets the better it tastes. So I made it first thing in the morning and then put it in the fridge. Upon getting home I pulled it out, heated it through while I made couscous. DELISH!