What?? It’s winter?
Okay, Mother Nature, this is really getting old. I mean, we’ve been
tortured by suffering with enduring tolerating winter since October 21, 2010 (should I feel guilty that that’s my birthday?). Time for some warmer temps, dry streets, green buds poking their happy noses out of the ground. Time for some plus-size temperatures (not to be confused with plus-size clothing, about which I wouldn’t be too happy). Time for the sun to persist through post-dinnertime, cajoling us to peel off our scarves, gloves, overcoats.
Time for SPRING, already!
But okay, since we’re expecting upwards of 15 cm (6 inches) of snow today, and since the temperatures are -5C (23 F) instead of the seasonal +6C (43 F) today, I will treat you to this last bowl of winter stew for the season.
You know how, sometimes, you make serendipitous discoveries at the least expected times? I’m not talking about the kind of discovery where you perchance leave a beaker of staphylococci bacteria lying around the lab and then, lo and behold, a day later you have. . . pennicilin! Nor the kind where you decide to cut your business trip short because you miss your hubby, hurry home, then barge in on said hubby and his secretary in flagrante delicto. And certainly not the kind where a bunch of science nerds all decide at the same time, “Hey! I think there’s an extra planet up there! Who knew?”
No, those are all examples of monumental discoveries–and I’m not talking about those.
I’m referring to the little quotidien discoveries that can happen to anyone, the types that add a little burst of excitement to your otherwise mundane day. Like when you pull out your spring blazer for the first time after a long winter (and how I dream of that day) and find an unexpected $20 bill inside the pocket. Or when you’re packing up the house for a move to your new place and (as happened to the HH and me when we moved to our current place) you reach to grab the last mug in the cupboard and come across that hand-knit tea cozy you received as a Christmas present from your first boyfriend’s mother, 25 years ago–the one you had been certain was lost forever. That’s the kind of everyday discovery that makes you smile, that adds a little bit of joy to the day.
I experienced one of those happy discoveries this past week. You see, I had completely forgotten about my recipe for Chickpea and Potato Stew with Tomatoes, a recipe I cooked up almost every week throughout my 20s and 30s. As a newbie cook, I came across the original recipe in an old Canadian Living Magazine, and it couldn’t be simpler. It was the perfect dish for a single vegan just learning to cook: everyday ingredients, simple preparation, no special tools or equipment required. The components came together quickly, then took care of themselves as they simmered quietly in a corner while you went about your business for 30 minutes or so. Afterward, they greeted you with a robust, warming, perfectly seasoned stew containing a wonderful balance of protein, carbs, and sauciness.
How had I forgotten all about this stew? It came back to me after we received a five-pound (2 kg) sack of potatoes in our organic produce box last week. What to do with them all? And that’s when I remembered. I pulled out my “Veg Main Meals” recipe folder from the bookcase and began to leaf through the hundreds of pages in it, each one clipped from a magazine or newspaper, or printed from a website or blog.
Forty minutes later, I still hadn’t found the recipe. I knew it was there, somewhere–but another glance through the clippings still didn’t uncover it. Determined, I decided to look for a similar base online, from which I could build a reasonable replica. A quick Google search–and up came dozens of similar recipes!
Okay, so maybe my old stew wasn’t unique. But with the help of a good memory jog, I put this together. At the last minute, I added some tahini–not in the original–to create a thicker, creamier sauce. It worked beautifully, and produced a rich gravy that is perfect for sopping up with crusty bread (as the HH ate it) or ladling over cooked rice or quinoa.
I’m so happy to have rediscovered my old favorite–especially today, when a warming stew is perfectly in order to bid winter “adieu.” I still have a feeling that the original recipe will show up some day, though–most likely, the next time we move.
“Mum, you know we love those serendipitous discoveries, too. Like, say, when you drop an extra treat under the kitchen table. Score!”
I’m also submitting this recipe to Amy’s Slightly Indulgent Tuesdays weekly event as a healthier option to “regular” stews.
Chickpea, Potato and Tomato Stew (ACD Stage 2 and beyond)*
Diet, Dessert and Dogs (http://rickiheller.com)
This is a delicious, simple, savory stew, the kind without extra spice or unnecessary bells and whistles. It’s filling, satisfying, warming and flavorful with a hint of sweet basil and oregano in the tomato base. Perfect for a hot meal toward the end of winter.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 large onion, diced
3 cloves garlic, minced
28-ounce (796 ml) can diced tomatoes, with juice
1-1 1/4 cups (240-300 ml) vegetable broth or stock (see instructions)
3 medium potatoes, diced small (about 1/2 inch or 1 cm cubes)–peel if desired*
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried basil (or use 2 Tbsp/30 ml fresh, chopped)
1 tsp (5 ml) dried parsley
1/2 tsp (2.5 ml) fine sea salt, or to taste
2 cups (480 ml) cooked chickpeas, drained
2 Tbsp (30 ml) sesame tahini, at room temperature
In a large nonstick pot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook until the onion is just beginning to brown, about 10 minutes, stirring often.
Drain the tomatoes and reserve the drained liquid. Add broth to the drained liquid to make a total of 1-1/2 cups (360 ml). Add the tomatoes, the liquid with broth, potatoes, oregano, basil, parsley and salt to the pot and bring to a boil. Cover and simmer until the potatoes are just tender, 20-25 minutes.
Add the chickpeas to the pot as well. Spoon off about 1/4 cup of the liquid from the pot and mix it with the tahini in a small bowl. Pour the mixture back into the pot and stir to mix well, ensuring that the tahini is incorporated throughout. This will create a thick, creamy sauce.
Adjust seasonings and serve over rice or other grains, or alongside a crusty bread. Makes 4-6 servings. May be frozen.
*Note: for ACD Stage 1, you can substitute sweet potato or cauliflower for the potato.
Three Years Ago: Spiced Carrot Gnocchi in a Creamy Sauce (not GF, sauce is ACD friendly)