I learned a lesson recently that is very important: no two powdered cinnamons are created equally. Some are bland and cardboard-like and others can almost light my mouth on fire. This (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-chickpea-stew-recipe.html) recipe could vary wildly depending on what kind of cinnamon was used. But that’s not the only ambush — for me, the ambush was the lack of spices listed in the ingredients list. Once again there is much importance for a Kitchen Kleric to read an entire spell — you don’t want to invoke the Kooking Kthulhu because you trip up half-way through a recipe.
- 2T ground cinnamon
- 2T ground cumin
- 2T ground corriander
- 2 onions, coarsely chopped
- 8 oz. (200g) carrots, halved and coarsely chopped (about 4 … ish)
- 4 oz. (100g) sweetcorn (1 cup)
- 8 oz. (200g) courgettes (zucchini)
- 8 oz. (200g) chick-peas, cooked (or 2 tins of pre-cooked chick-peas)
- 3 cups water
- 4 tbsp. tomato purée
Mix dry spices. Heat 2T olive oil and saute onion and carrots for 5-10 minutes. Stir in dry spices. Cook for 2-3 minutes. Stir in sweetcorn, courgettes, chick-peas, water, tomato purée. Simmer for 25-30 minutes.