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Serves 4-6
Time: 45 minutes
1 1/4 cups chickpeas, presoaked overnight
3 1/2 cups water
4 bay leaves
1 strip dulse
1 tablespoons extra virgin olive oil
6 cloves garlic, sliced
1 large onion, sliced (at least 1 cup)
2 carrots (1 1/2 cups)
1 small cauliflower, cut into bite sized pieces (3 cups)
1 tablespoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon cardamom
1/4 teaspoon dried cloves
1/4 teaspoon sea salt |
Drain and rinse beans well. Simmer beans, water, dulse, and bay leaves.
Simmer for about 30 minutes, till the beans begin to soften. Sauté garlic,
onions, cauliflower, and carrots in olive oil for 5 minutes. Add them to the
beans. Simmer for 15 minutes. Season with basil, cardamom, cloves, salt, and
pepper.
Improvisations
1- Change the nationality of the stew by changing the seasoning. For
instance, add curry powder, garam marsala, cinnamon and cardamom for an Indian
accent.
2- Leave out the cauliflower, or vary the vegetables. Try some potatoes and
peppers.
3- Change the bean to kidney or pintos. Switch the herbs and spices to
garlic, oregano, pepper, basil, cumin, and chili powder for a Mexican chili.
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