Since this is my very first ever post in history, it should be momentous. It’s not, though. I’m merely posting a recipe I tried tonight that was cheap to make and totally delicious!
Moroccan Chick Peas (for two)
- 1 or 2 tbsps of olive oil
- Half a yellow onion, finely chopped
- 2 or 3 cloves of garlic, minced
- One big carrot, chopped in chunks
- One biggish potato, chopped in chunks
- Chiffonade of some green leafy veg (about 1/2 a cup)
- A jalapeno pepper (or some other hot pepper, even dried)
- Chili powder, to taste
- Cumin, to taste
- Salt, to taste
- A couple of tomatoes
- Tomato paste (about a tbsp, or to taste)
- Chick peas cooked (easy to cook yourself or use a can). Use about 1 1/2 cups
- Chick pea water/liquid
- Some dried mint, if you have it
- Juice of a small lemon
Heat olive oil in the saucepan you’re going to cook the meal in. Toss everything in the ingredient list up to the salt into the hot oil and saute for about 6 minutes. Keep stirring.
Add the tomatoes, tomato paste and about a cup of the chick pea liquid they were cooked in. When everything’s mixed well and bubbling, see how thick it is and add a bit more water if you need it. Add the dried mint, if using. Cook until the potatoes and carrots are properly cooked, about 15 minutes, give or take. When it’s ready, the flavours should be well blended (taste it) and the liquid thick. Turn off the heat and squeeze a lemon over it.
Very nice served over brown rice and topped with homemade yoghurt (recipe follows)