Moroccan Chickpea Stew
Last night was one of those nights when I thought, “Hmmm…Henry being an only child wouldn’t be so bad”. I love my wee man, but I also love sleep! Ah, motherhood <– My new favourite sentence said with just the right amount of exasperation and adoration.
Daddy was home to help with bath time and we had some fun with strategically placed cloths. Ah, motherhood 😉
A cup of coffee this morning helped, as it so often does, but I was most helped by half an hour of brisk walking outside as well as some healthy food! For lunch I had a green salad and a couple of slices of leftover pizza.
A bunch of green vegetables, topped with chickpeas, balsamic vinegar, olive oil, and freshly ground pepper. Wonderful!
Primavera pizza with zucchini, spinach, red pepper, mushrooms, and parmesan
Since the wee man is currently asleep, I thought I’d get a head start on dinner. I purchased a head of cauliflower last week for $1 and needed to use it up before it turned brown. I don’t usually add cauliflower to my salads because I find them a pain to cut. I don’t mind cutting up the entire head at once, though. Ok, I just realized I could cut up the entire head and then keep the bits in tupperware and use as needed on salads. Why didn’t I think of that before?
Anyway, I decided to make Moroccan Chickpea Stew. This is adapted from a recipe I have called Moroccan Vegetable Pie with Chickpea Crust. The pie is delicious, but a lot of extra work (and butter) to create the crust. Serving the stew over rice, quinoa or barley (tonight’s choice!) is a bit healthier.
2 tablespoons vegetable oil
1 each onion and carrot, diced
1 clove garlic, minced
1 teaspoon cinnamon
1/2 tsp each of ground coriander, ground cumin, and pepper
1/4 teaspoon cayenne pepper
1 large green pepper, diced
1 head of cauliflower, chopped into small florets
1 cup rinsed, drained canned chickpeas
1 cup tomato sauce
1 tablespoon lemon juice
2 tablespoons of almond or peanut butter
1. In a large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, coriander, cumin, pepper and cayenne, stirring often, until softened, about five minutes.
2. Add pepper, cauliflower and chickpeas; fry, stirring often, until pepper is softened, about 8 minutes.
3. Add pasta sauce and lemon juice; cover and simmer over low heat for 20 minutes. Stir in peas and almond/peanut butter. Serve over grain of your choice!
Delicious! The nut butter really makes this one.
Well, I suppose I should remove myself from the Internet and go spend some time with my kid, eh?