Ambush of Spices Chick-Pea Stew

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.

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Garbanzo and Spinach Mixup

This recipe (http://www.simpleveganrecipes.co.uk/index.html?recipe=recipes/vegan-chickpea-spinach-recipe.html) was the first I made from this cookbook.  I managed to get a bit ambushed by not reading the ingredients list right and wondered where all the spices came from — for me, they’re a little understated in the ingredients list.  But I can be a bit pedantic when it comes to that.  The result was very good.  This is a repeat for certain.

Original recipe:

  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 2 tins chickpeas
  • 8oz (200g) spinach
  • Cumin seeds
  • Chilli powder, ground coriander, cumin powder
  • Lemon juice

Boil water and cook spinach until soft. Drain and chop.

Heat some oil and fry 1 tsp. cumin seeds. Add chopped onion and cook until brown.

Add cooked spinach and chopped tomatoes. Add some salt, 1/2 tsp. chilli powder, 2 tsp. coriander, 2 tsp. cumin, 1 tsp. sugar, 1 tbsp. lemon juice.

Stir in chick peas and 6 fl. oz. (150ml) water.

Cover pan and simmer for 10 minutes.

My rewritten “For Level 1 Wizards” recipe:

  • 8oz (200g) spinach
  • 1 onion, julienne cut
  • 1t cumin powder
  • 3 tomatoes, chopped
  • 2 cans chickpeas (normal, soup-can sized cans)
  • 1/2t salt
  • 1/2t chili powder
  • 2t coriander
  • 2t cumin
  • 1t sugar
  • (1t sesame seeds)
  • (1t minced garlic)
  • 1T lemon juice
  • 6oz water

Combine dry spices and set aside [1].

Steam spinach until soft.  Watch carefully when steaming as this shouldn’t be cooked to serve, but merely wilted.  Drain and chop.

Heat 1T olive oil in a large pot.  Add onion and cumin.  Cook onion until slightly fried — beyond sauteed.

Add cooked spinach, tomatoes, dry spices, and lemon juice.  Stir in chick peas and water.  Cover and simmer for 10 minutes.

My minor improvisation was not using cumin seeds.  Nothing dramatic, but I’m sure I missed something in the flavor.  One thing I would add in the future would be some toasted sesame seeds (1t) and, of course, minced garlic (1t).

[1] Something I finally learned is to prep all my dry spices in advance.  Measuring out 5 dry spices, then the lemon juice and the water is a tad annoying compared to tossing them in all at once.  Small bowls (be they specifically for this or the little custard bowl — I prefer the latter) are invaluable for this.