Twas the night before Thanksgiving and the house was astir.
Baking an Caramel Apple Pie
Pureeing Yams for Roasted Garlic Yams.
With all of this hustle and bustle I wanted to make something simple.
However, I also wanted to have something vegetarian so that we could indulge in endless turkey for the next few days/weeks.
Inspired by a Recipe from Eats Well With Others.
Swiss Chard, Chickpea and Tamarand Stew.
- 1 lb (stalks and leaves), cut into 3/8-inch slices
- 1 medium onion, thinly sliced
- 2 teaspoon caraway seeds
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 14 oz canned chopped petite tomatoes, with their juices
- 1 1/2 cups water
- 1 1/2 tablespoons sugar
- 1 can chickpeas, drained
- 1 1/2 tsp coriander
- 3 tablespoons Black Bean Garlic Sauce
- salt and black pepper
- 3/4 cup quinoa
- 1 tbsp coconut oil
- 1 1/2 cups water
- Bring a medium pot of salted water to a boil and blanch the chard for 2 minutes.
- Drain in a colander.
- Put the onion, caraway seeds and olive oil in a large heavy pan and saute on medium heat for about 10 minutes, or until the onion is soft and golden.
- Add the tomato paste and stir as you cook it for about a minute.
- Add the canned tomatoes, water, sugar, chickpeas, ground coriander, chard and some salt and pepper.
- Add the black bean garlic sauce.
- Bring to a boil, then cover with a lid and leave to simmer for about 30 minutes.
- When ready, the dish should have the consistency of a thick soup.
- Taste and add more salt and pepper if needed.
- While the stew is cooking, put the quinoa , coconut oil and a bit of salt in a medium pan and set on a medium heat.
- Stir to coat the quinoa with the oil.
- Add the water and boil, then cover the pan with a tight fitting lit and leave to simmer on a low flame for 20 minutes.
- Remove from the heat and leave covered for 5 minutes.
- When ready to serve, spoon the quinoa into shallow soup bowl, creating a crater in the center.
- Ladle some of the soup stew into the middle of each quinoa hole.