44 minutes ago
Sunday, November 9, 2008
For Sunday's dinner, I wanted to go vegetarian and hearty. This combination of chickpeas, potatoes, cauliflower, kale, and coconut milk really hit the spot. This was a real stick-to-the-ribs meal for a chilly fall evening.
1/2 lb dried chickpeas
1 green pepper, de-seeded, de-stemmed and quartered
3 cloves of garlic, peeled
1 onion (spanish or vidalia), chopped
1/2 head of cauliflower, chopped into 1/4 to 1/2 inch pieces
2 medium red potatoes, chopped into 1/4 to 1/2 inch pieces
6 or 7 stalks of fresh kale, loosely chopped
14 oz coconut milk
1 to 1 1/2 cups of chickpea cooking broth or vegetable broth
1 tbsp tomato paste
10 sprigs of fresh thyme
1 tbsp ground cumin
1 tsp of salt, then to taste
hot red pepper flakes
After washing your dried chickpeas and checking for small pebbles, place in a medium sauce pan and fill with water 1 1/2 inches above the top of the chickpeas. Add in the green pepper and garlic, and bring to a boil. Simmer for several hours until tender, then save two cups of the cooking liquid, drain the rest and discard the pepper and garlic. (Note: you can soak the chickpeas overnight to speed this up, or just use canned, but make sure you thoroughly wash the chickpeas if you use canned)
Preheat oven to 350F.
In a large oven-proof pot, saute the onion on medium heat, then add the potatoes. Let this cook for several minutes, then add the cauliflower and the sprigs of thyme. Cook for a few more minutes, and then add the kale, coconut milk (make sure it is well stirred/shaken), the tomato paste, ground cumin, and 1 tsp of salt. We used about 1 1/2 cups of broth, but if you are using canned chickpeas or less potato, you might want to start with 1 cup and add as needed. Cover and place in the oven for an hour or so, checking periodically to give it a light stir. If it looks too dry, add a little more broth. Grind in a little fresh pepper and check for salt before serving. Finally, add some heat by sprinkling red hot pepper flakes on top when you serve.
Notes: if everyone likes heat, I definitely would stew it with jalapenos as well. I am thinking this might be good with some smoked paprika but have not tried that yet.