Source From sister, Rachael. Special Equipment Crock pot Ingredients 1 cup beans 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon olive oil 3 cups water Method Pick through beans to remove rocks, debris, and bad beans. Rinse beans and place into crock pot. Add remaining ingredients. Stir to combine. Set crock pot to low and set timer for 8 hours.
Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.
This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes. Ingredients ¼ cup neutral oil, such as grapeseed or canola 2 medium yellow onions, chopped 6 garlic cloves, finely chopped 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons) 2 small cinnamon sticks 6 green cardamom pods 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon whole black peppercorns 6 Roma tomatoes, finely chopped 1 teaspoon kosher salt 1 cup water ½ teaspoon garam masala Preparation Caramelize Onions In a medium, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Add spices Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns. Final Prep Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water. Eggs/Protein These are suggestions: ...
Source http://www.wholefoodsmarket.com/recipe/ethiopian-style-chickpea-stew Preheat Oven Preheat oven to 450°F Ingredients 1 teaspoon sweet paprika 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground black pepper ½ teaspoon ground cardamom ½ teaspoon ground cloves ½ teaspoon ground coriander ¼ teaspoon cayenne pepper ¼ teaspoon ground fenugreek (optional) ½ teaspoon ground ginger 2 cans no-salt-added chickpeas (also known as garbanzo beans) , rinsed and drained 3 tablespoons extra-virgin olive oil , divided 2 cloves garlic , finely chopped 1 medium red onion , chopped 1 (1-inch) piece fresh ginger , peeled and finely chopped 1 can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes , cut into 1-inch chunks 4 carrots , cut into 1-inch chunks Preparation Spices Stir together in a small bowl; set spice mixture aside: Paprika Salt Allspice Black pepper Cardamom Cloves Coriander Cayenne Fenugreek Ginger Roast Chickpeas Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside. Cook Base Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add to the pot: Garlic Onion Chopped ginger Cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Add Roasted Chickpeas Stir in and bring to a boil: Broth Potatoes Carrots Reserved chickpeas Finish Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls.
This recipe was modified to remove the kale and yield more of a stew type of consistency. Source http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153 Equipment 8 quart soup/stew pot Ingredients 455 grams (1 lb) dried beans (half of each: Great Northern and Pinto) 2 onions, coarsely chopped 2 tablespoons olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qt water 1 (3- by 2-inch) piece Parmigiano-Reggiano rind 2 teaspoons salt ½ teaspoon black pepper 1 bay leaf 1 teaspoon finely chopped fresh rosemary 1 lb smoked sausage such as kielbasa (optional), sliced crosswise ¼ inch thick 8 carrots, halved lengthwise and cut crosswise into ½-inch pieces Preparation Soak Beans (I found this was not sufficient; needs a better method) ...
Ingredients 2 large baking potatoes 2 medium red bell peppers, cored, seeded, and cut into ½ inch thick wedges 5 garlic cloves, peeled and smashed Chili peppers, quartered and seeded (your choice of the freshest available or personal favorite): 1 to 2 pimiento (cherry bomb) peppers (my personal favorite) –or– 1 to 2 jalapeño peppers (perfectly good, and readily available) –or– 1 to 2 serrano peppers (good for heat, but not much flavor) salt, to taste 1¼ to 1½ pounds of white fish fillets (tilapia, sole, halibut, or cod) 1 tablespoon sweet paprika 3 ripe tomatoes, coarsely chopped 1 cup chopped fresh cilantro or parsley 1 cup water ⅓ cup olive oil coarse salt, to taste Preparation In a large flame-proof casserole or Dutch oven, build the casserole: Set the potato slices on the bottom. Scatter the bell peppers, garlic, and chili peppers over the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley. Pour the water in at the edges. Sprinkle the top with oil Sprinkle generously with salt. Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time. At this point, the casserole should be fully cooked and ready to serve, however, I’ve found that cooking for an extra hour, uncovered, over low heat really brings the flavors together and is really worth the extra time. ...