Skip to content

Gingery Chickpea Stew

December 9, 2010

I’ve been carrying around a recipe for a few months.  It has made it across state lines and through three changes in housing for me unscathed.

Well, actually, the recipe was a little scathed.  Just the right amount to make it appear as though the page contained the recipe for a meal that is an old family favorite.  The paper is crinkly and soft, almost like cloth, and the edges are torn.  Luckily no ingredients have been omitted as a result.

I knew the recipe was a keeper as soon as I read it.  It sounded warm and comforting and the ingredients were all ones that were in my pantry at all times.

That last part about it being a meal made from pantry staples was my saving grace the day I decided to whip this up.  While entertaining my mom for the afternoon, I spoke of eating some split pea soup I’d recently made for lunch.  The problem was that she, too, had recently made split pea soup.  So this was plan B.  It should have been plan A all along though.  It was that good.

One Year Ago: Hungarian Barley Stew

Gingery Chick Pea Stew (adapted from GH)
1 tablespoon vegetable oil
1 (1 pound) jumbo onion, chopped
2 clove(s) garlic, crushed with press
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1/4 teaspoon(s) ground red pepper, cayenne
1 can (28 ounces) diced tomatoes
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) grated peeled fresh ginger
3 cup(s) cooked garbanzo beans, or 2 cans (15 ounces each) low-sodium garbanzo beans
1/2 cup(s) water
1 1/2 teaspoon(s) sugar

In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion and garlic. Cook 10 minutes or until golden and tender, stirring occasionally.

To saucepot with onion, add cumin, coriander, and ground red pepper. Cook 1 minute or until fragrant, stirring. Add tomatoes, lemon juice, and ginger. Heat to boiling, then stir in garbanzo beans and water. Simmer 15 to 20 minutes or until sauce thickens, mashing a few beans and stirring occasionally. Stir in sugar and 1/4 teaspoon salt. Makes about 7 cups.

Advertisements
4 Comments leave one →
  1. Luna permalink
    December 12, 2010 9:50 am

    Hello Branny 🙂 I’m a new reader (where from, I don’t remember!!) I like your blog, you have also a lot if very interesting recipes – I can’t wait to try the baguettes’ one!
    And I LOVE the header picture, it’s like, I don’t know, like you had a picture of one of my best dreams 😉 May I ask you where is the place?
    Love , Luna

    • brannyboilsover permalink*
      December 12, 2010 10:46 am

      Thanks for coming by, Luna! I hope that you do try some of my recipes.
      The picture in the header was taken on an island called Ometepe. It is in the middle of a large lake in the country of Nicaragua. It has a small human population and a large monkey population (I was stationed there studying the monkeys). I would highly recommend a trip to the island if you are interested in hiking and nature. It is very cheap to travel there and I can give you a recommendation of a great basecamp to stay in. There are two volcanoes on the island and these waterfalls are a result of the rainforest conditions on the peaks of those volcanoes. It is stunning!

  2. December 13, 2010 10:06 am

    Branny, this one looks outstanding! I also like that it is made from pantry staples. We are pretty pathetic in the menu planning department and this looks like a fantastic emergency (or planned) dinner!

  3. December 13, 2010 10:06 am

    I almost forgot – I hope your race went well!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: