Last night, we merged two recipes that I had found a couple of years ago in Cooking Light; one for Moroccan Chickpea Chili and the other for Moroccan Chickpea Stew and we came up with a great hybrid.
The recipes were pretty similar, but there were a few key differences. They both called for onions, carrots, garlic, chickpeas, tomatoes, and various spices. But the chili called for celery and the stew recipe added jalapeno (unseeded) and potato, so we added them all. The spice combo was great. Both recipes called for cumin, turmeric and salt. The stew also had chili powder, which we added. The chili included ground ginger, freshly ground black pepper, cinnamon and ground red pepper. Cowabunga!
We added some organic vegetable broth and let it simmer for awhile. When the veggies were tender, we served the stew with rice and garnished with cilantro. Great hearty meal!
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