Monday, October 19, 2009

Rushing Clouds Dinner


As we ate our supper this evening I looked out at the sky and saw lovely rushing clouds moving past us.  This meal was chosen after a phone call from my sister.  She was excitedly telling me about a great deal she found on a Jamie Oliver cookbook.  I asked her to look up a recipe for chickpeas in it but found none.  But she did find a great one in an International Vegetarian cookbook she owns.  It's a great recipe.  I decided to serve it with Thai Chili Sauce and quinoa.

MOROCCAN CHICKPEAS with Butternut Squash and Zucchini

2 cups cooked organic chickpeas
2 cups organic butternut squash, cubed
3 organic tomatoes, chopped
1 Tbsp fresh ginger, grated
1 tsp organic cumin powder
1 tsp organic paprika
1/4 tsp turmeric
1/4 tsp cayenne
1 2" piece organic cinnamon stick
3 Tbsp olive oil
1 organic onion, sliced into half rings
3 Tbsp organic raisins
3 1/2 cups stock
1 tsp sea salt (but this depends on what stock you use)
1 cup organic zucchini, sliced
1/2 cup organic frozen or fresh peas
cilantro or parsley for garnish

Method:  Saute onions and cinnamon stick in olive oil.  Add spices, stir and then add tomatoes, squash, chickpeas, salt, raisins and stock.  Bring to a boil and then simmer on medium low until squash is soft.  Add the peas and zucchini, cook uncovered until it thickens.  Serve on quinoa or cous cous.
Prep Time- 10 minutes  Cooking time- about 15-20 minutes

QUINOA

1 cup organic quinoa
1 3/4 cups water
pinch of salt
1 Tbsp organic butter (optional)

Method:  Rinse quinoa in a sieve.  Combine quinoa with water, butter and salt in a pot.  Bring to a boil, reduce heat to low, cover and cook about 10 minutes, or until all water has been absorbed.  Remove from heat and let rest 5 minutes.  Fluff with fork and serve.

YOGURT SALAD DRESSING

2 heaping tablespoons organic full fat yogurt
2 Tbsp organic apple cider vinegar
3 Tbsp olive oil
1 Tbsp local honey
some sea salt
some black pepper

Method:  Whisk all ingredients together in a bowl.  

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