Thursday, February 24, 2011

Spiced Veggies and Chickpeas

I made this dish last week when all I wanted was to consume a large amount of vegetables that were packed with flavour. I added the chickpeas to add some protein to make it a little more hearty. I wish I could say I remember exactly how much of everything I added but I can't. All I know is that I knew from the get go that a basic pan would not hold all my veggies, and that a saucepan would have to be used. Turns out this was an excellent idea, as the vegetables got very soft and almost stew like, without the sauce. In this recipe I got to use a spice combination I picked up at the One of a Kind Craft Show in Toronto in December. It is called dukkah. It is great on toasted naan or pita, but also makes a nice topping to dishes such as this. By the way, I cannot wait for the next show to treat myself to another new spice/condiment. The products that you can find there are fantastic. Oh...and did I mention there are free samples...EVERYWHERE?!?

Spiced Vegetables with Chickpeas

I appologize for how rough this recipe is, but it must be flexible since I winged it and it turned out great. It is also all about your taste and how much spice you can handle. Don't like ginger? Use less or leave it out. Love garlic? Start mincing those cloves! I also kept the size of the chopped veggies fairly large which is also a matter of taste.

1.5 tbsp olive oil
1/4 tsp chili flakes
1.5 tsp cumin
red onion, chopped
cremini mushrooms, sliced
carrots, chopped
celery, chopped
brussel sprouts (cut into halves/quarters)
1 can of water chestnuts
1 small cauliflower head, chopped
1 brocolli crown, chopped
3/4 tsp tumeric
4 coves garlic, minced
1 tbsp chopped fresh ginger
1 can chickpeas
black pepper
1-2 tbsp sesame oil

1. Heat olive oil over medium-high heat with chili flakes and cumin. Once fragrant, add the onions and saute for a couple minutes.
2. Add the rest of the vegetables. Stir well for 5-10 minutes until vegetables begin to cook.
3. Add tumeric and stir well to combine.
4. Add chickpeas, garlic, ginger, and black pepper. Stir and continue to heat on medium until vegetables are soft.
5. Drizzle with some sesame oil, mix in well and remove from heat.
6. Serve with dukkah sprinkled on top.

This is a good intermediate dish between wanting the fresh salads riddled with vegetables of the summer, but still craving the warm comfort food of winter.

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