Out Of This World Vegan Feasts

“You always hurt the one you love,” or so goes the pervasive pop music refrain, but truer words were never spoken- Especially when it comes to cookbooks. Tidal waves of new books continue to sweep in across the foundation of vegan cooking, which is great for exposure and variety, but not always such a positive thing for quality, or true staying power. When a new cookbook finally comes along that gets me genuinely excited, I cling to it, for fear of it being washed away with the rest of the overflowing texts. Perhaps its a subconscious means of saving the best for last, but it’s those books that I want most to dive into that get neglected the most. Wanting to do them “proper justice” means cooking from them with abandon, picking out just the right recipes, and analyzing them to the fullest, but that eventually becomes an impossibly complex task. Thus, World Vegan Feast by Bryanna Clark Grogan has been sitting on my overburdened bookshelves since at least November, bookmarks sticking out of almost every crevasse, but completely unexplored. Rather than striving for the “perfect,” complete, full-on feasting review, let’s just go with a little taster.

Immediately appealing for its sheer diversity in flavors and techniques, cultures collide in this all-inclusive compendium of veganized world cuisine. Best of all, no stone is left unturned, and homemade solutions to faux meats, seasoning mixtures, dairy-free cheeses, and any other staple you can dream of are provided as well. Bryanna has gone out of her way to educate the cook, not just provide a few isolated recipes, so they might learn to create their own dishes through her examples. Menus are even suggested for all sorts of engagements, both big and small, to please any guest. It’s not all good news though; recipes don’t get their own individual pages, so it can often feel like one big run-on sentence as ingredient list and preparations collide. Pictures are provided in a central insert, but aren’t exactly plentiful. Luckily, a quick check of Bryanna’s blog can oven be enlightening since many of the images (and even full recipes) are shared there.

Dipping in a toe to test the waters, the Potato and Mushroom Miso Soup (page 74) sounded like a quick, easy, and comforting dish to kick start the cookbook test drive. Easily slapped together at the last minute, surprisingly complex flavors came from such a deceptively simple soup. Deeply satisfying due to the triple whammy umami punch of mushrooms, miso, and kombu, sliced potatoes give this starter much more staying power than the typical wan broth. Not too salty, packed full of goodies surrounded by just the right amount of broth, it’s Bryanna’s finesse here that makes this combination extraordinary.

Another one to file under the “quick, easy, delicious” category are the Shwarma Wraps (page 60). Stuffed with highly spiced and toothsome seitan, it’s clear that the “meat” is absolutely the star of this show. Incredibly flavorful but only mildly hot, the combination of Middle Eastern spices is spot-on. Delightfully tangy, it’s powerfully acidic but not too sharp thanks to a quick trip through the oven. Though I served my “yogurt” on the side as a dip to prevent my lavash from becoming too soggy, it’s absolutely imperative to include, as it tames the burn of pickled peppers strewn amongst the milder fresh veggies. Once the seitan is prepared, you could throw this little number together in minutes and have a lunch to go or quick-fix dinner just like that.

Tempting readers with two separate dessert sections, clearly, there was no way I could end this review without a little sweet investigation. Although the Lemon-Strawberry Tiramisu (page 203) is related to a traditional coffee-flavored tiramisu only in basic construction, that doesn’t matter one bit considering the bright, fresh flavor it provides. Opting to make a half batch in individual servings, it was the perfect treat for an impromptu picnic- Even if that excursion only took me as far as the backyard. These creamy layered verrines were delightful, brightly spiked with citrus and lightened with fresh, ripe strawberries. Sliced almonds tucked between layers and sprinkled over the top are a nice additional touch, adding a bit of crunch to contrast the smooth creme filling. The Sponge Cake (page 177), though a bit player here, tasted remarkably like a dense, chewier version of angel food cake. Fluffy but still quite sturdy enough to withstand a soak in lemon syrup, this unassuming component clearly has great potential for other applications as well. All told, it’s the kind of dessert that no one with a sweet tooth could refuse.

That’s barely even scratching the surface on all the recipes I have bookmarked in World Vegan Feast. Think fish-free “salmon” loaves, vegan souffle omelets, and walnut-based Georgian-style matzo ball soup, just to name a few on my list. There’s a great big world out there to explore, and as demonstrated by this inviting cookbook, the kitchen is the best place to start.

April 25, 2012April 25, 2012

Hannah (BitterSweet)15 Comments

The Drunken Grape

It’s reasonable to expect a scorching summer ahead, at the rate the temperature is rising already. When was the last time you could even dream of donning shorts and flip flops come mid-April? It may be a sign of worse things to come, but right now, this sudden taste of the tropics is a welcome wake-up call from winter. Best of all, it’s now perfectly reasonable to bust out that ice cream maker and get churning, no further excuses necessary.

Rum raisin would have to be on the short list of classic parlor flavors, an essential scoop that must make every menu worth its salt. Sure, raisins can be a polarizing ingredient in desserts, but when soaked in spirits and thoroughly intoxicated on a heady mix of rum and sugar, what’s not to love? A mere replication of this tried-and-true formula wasn’t enough to satiate my appetite for experiment though, and my mind turned to other candies and successful raisin dessert mash-ups.

Ultimately an amalgamation of both the classic rum raisin ice cream and yogurt-covered raisins, the resulting marriage of tart, sweet, and slightly boozy makes me wonder why no one makes the traditional candies infused with spirits in the first place. Do yourself a favor and lose the the waxy coatings in favor of a smooth and creamy coat of thickened vegan yogurt- You’ll end up with not only a healthier treat, but a much more satisfying and grown-up option as well. This particular recipe may have been cut from the final line up in Vegan a la Mode, but there’s yet another rendition on this drunken raisin dessert, with a more chocolaty twist…

Yield: Makes About 1 Quart

Rum Raisin Frozen Yogurt

Name: Rum Raisin Frozen Yogurt
Prep time: 30 min
Total time: 12 h 30 min
Yield: 1
Cuisine: African
Ingredients: 3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt; 2/3 Cup Granulated Sugar; 2/3 Cup Raisins; 3 Tablespoons Dark Rum; 2 Teaspoons Vanilla Extract; 1/4 Teaspoon Salt

An amalgamation of both the classic rum raisin ice cream and yogurt-covered raisins, the resulting marriage of tart, sweet, and slightly boozy makes me wonder why no one makes the traditional candies infused with spirits in the first place.

Prep Time 30 minutes

Additional Time 12 hours

Total Time 12 hours 30 minutes

Ingredients

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

Instructions

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture.
Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.
In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.
The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions.
For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 80mgCarbohydrates: 31gFiber: 0gSugar: 29gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 18, 2012December 21, 2024

Hannah (BitterSweet)24 Comments

Pretty in Pink

May the record show that despite previous protestation, I honestly do have nothing against the union of strawberry and rhubarb. They’re a great couple who seem genuinely happy together, so who am I to break them up? Sure, it wouldn’t hurt for either to have a bit more alone time, maybe see a few other people on the side, but I won’t begrudge their magnetism to each other. Rather, it might be wiser to invite a new ingredient or two to the party in order to liven up the typical date night.

White chocolate cheesecake is the ideal sweet compliment to their tart, fruity flavor. Flecked with vanilla bean, lusciously rich and creamy, it seemed a shame to bake that base into a solid brick, so a simple parfait was in order. Crunchy graham cracker streusel makes up the base, lightly spiced with a touch of warm, comforting cinnamon, immediately followed by the rhubarb compote, infused with cardamom, ginger, and a hint of zesty orange. The real star of the show, the white chocolate cheesecake mousse, comes together in a snap, and is decadent enough to go well with just about any fruit or cookie combo. A dice of fresh strawberries on top keeps things light and refreshing, but it’s hard to resist one final flourish of mousse to top it all off.

It’s spring in a glass, complete with those star-crossed lovers strawberry and rhubarb, a delicious duo if there ever was one.

Yield: Makes 6 - 8 Servings

Spring Cheesecake Parfaits

This no-bake parfait layers spiced graham streusel, rhubarb compote, and white chocolate cheesecake mousse for a fresh spring treat. Finished with strawberries and a final dollop of mousse, it’s a light yet decadent dessert.

Prep Time 35 minutes

Cook Time 40 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

Graham Cracker Streusel:

9 Rectangle Graham Crackers (1 Sleeve)
6 Tablespoons Vegan Butter, Melted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Rhubarb Compote:

1 1/2 Pounds Chopped Rhubarb, Divided
1/2 Cup Granulated Sugar
1/2 Cup Orange Juice
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cardamom

White Chocolate Cheesecake Mousse:

6 Ounces Vegan White Chocolate
1/4 Cup Plain Non-Dairy Milk
2 8-Ounce Packages Vegan Cream Cheese
2 Teaspoons Vanilla Extract*
1/4 Teaspoon Salt
1/2 - 1 Pound Fresh Strawberries, Hulled and Diced

Instructions

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil or a silicone baking mat; set aside.
Break up the graham crackers and toss the pieces into your food processor. Pulse until mostly broken down, with a few larger chunks remaining. Add in the melted vegan butter, cinnamon, and salt, and pulse to combine. Spread out the resulting crumbs into small clumps on your prepared baking sheet. Bake for 10 – 15 minutes, stirring once halfway through, until golden brown. Let cool.
Meanwhile, you can get the compote started. Set a medium saucepan on the stove over moderate heat, and mix together 1 pound of the rhubarb along with the remaining ingredients. Bring the mixture up to a simmer, and let the rhubarb stew for 10 – 15 minutes, until broken down and jammy. Add in the remaining measure of rhubarb, and simmer for an additional 5 – 10 minutes, just until tender. This will give the compote a nice variety of textures. Let cool and chill thoroughly before using.
Finally, for the cheesecake portion, place the chunks of chips of white chocolate in a microwave-safe dish, and pour the non-dairy milk on top. Microwave for 1 – 2 minutes at 30 second intervals, stirring thoroughly between each heating. White chocolate can be stubborn about melting, so be patient and keep a close eye on the mixture so that it doesn’t burn.
Place the cream cheese, vanilla extract, and salt in your (washed and dried) food processor, and blend to combine. Pour in the melted white chocolate, and thoroughly puree, until completely smooth and all ingredients are incorporated. If it seems to loose to pipe, chill for 30 minutes before proceeding.
To assemble your parfaits, find 6 – 8 matching glasses, and start with a spoonful or two of the streusel at the bottom. Top that with a good layer of the compote, and then pipe or spoon over a layer of the cheesecake mousse. Cover that with an even layer of diced strawberries, and if desired, finish with one final dollop of mousse. Garnish with halved strawberries and mint leaves for extra flair. Serve chilled.

Notes

*I used my homemade white chocolate, which is what gave it those lovely vanilla bean specks. If you opt for the store-bought alternative, you may wish to use vanilla bean paste or 1 whole vanilla bean, split and scraped, for the same visual effect.

Feeling Saucy

Sauces are the unsung heroes of every meal. Quietly, selflessly, they accept their role as the supporting actors, and yet they’re often the most flavorful element in the whole production. The same old boring dishes can be reinvented with just a few small tweaks to the sauce, no further modifications necessary. Take, for instance, stuffed shells.

Plate provided by Steelite

A fool-proof formula of pasta, “cheese,” and tomato, the staples upon which Italian food is built. However, if I were to tell you that the pool of red sauce seen above was not a mere marinara, but one infused with lemongrass, ginger, and a bird’s eye chili, among other exotics, wouldn’t it up the ante for the average meal that much more? Proof positive that the magic is all in the sauce, the ordinary meal became something truly memorable with a small deviation from the norm. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy. Rather than following the usual path for dinner, give the sauce some much-deserved attention next time, and see where it can take your meal.

Yield: Makes About 5 – 6 Cups Sauce

Thai Spiced Marinara

Marinara sauce infused with lemongrass, ginger, and a bird’s eye chili, plus so much more. Creamy coconut milk helps to tame the burn of hot peppers, making a velvety but delightfully chunky red sauce that’s mellow enough for even those with more timid palates to enjoy.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

2 Tablespoons Olive or Coconut Oil
1/2 Large Red Onion, Chopped (1 1/2 – 2 Cups)
2 Cloves Garlic, Minced
3/4 – 1 Inch Ginger, Minced (About 1 Heaping Tablespoon)
2 Tablespoons Chopped Fresh Lemongrass
1 Bird’s Eye Chili
2 Makrut Lime Leaves, or 1 Strip of Lime Peel
1 14-Ounce Can Diced Tomatoes
1 1/2 Cups Vegetable Stock
1 Can Full-Fat Coconut Milk
1 12-Ounce Jar Roasted Red Peppers, Rinsed and Drained (or 2 Roasted Peppers)
1 – 2 Tablespoons Red Curry Paste
1 Tablespoon Tamari or Soy Sauce

Instructions

Begin by heating the oil in a large stockpot over medium heat. Add in the chopped onion, garlic, and ginger, and saute until the onion is translucent and the whole mixture is very aromatic. Allow the onion to take on a bit of brown color around the edges; about 10 – 15 minutes.
Meanwhile, gather together the lemongrass, chili, and makrut lime leaves or lime zest, and bundle them together in a tea bag or reusable tea ball. I find that this makes it easier to remove these items once they’ve imparted all of their flavor into the sauce, rather than fishing around with a strainer and hoping you got all of the fibrous bits. Set aside for the time being.
Once the aromatics are beginning to brown, stir in the diced tomatoes, scraping the bottom of the pan to ensure that all of the flavorful caramelized bits get incorporated as well. Pour in the vegetable stock, and toss in the sealed tea bag or ball (if using a tea ball, clip it to the side of the pot for easier retrieval.)
Toss the roasted red peppers, coconut milk, curry paste, and tamari into a blender, and thoroughly puree. Once perfectly smooth, pour the mixture into the stock pot as well. Bring everything up to a boil, and then reduce the heat to medium-low so that the sauce simmers gently, uncovered. It may seem a bit watery now, but give it time; 60 – 90 minutes should thicken it up nicely.
Remove the tea bag or ball, and discard the contents. Serve the marinara hot, or let cool and store in an airtight container for up to 10 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 306mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g

April 11, 2012February 26, 2019

Hannah (BitterSweet)28 Comments

Don’t Pass Over Quinoa

The beauty (and exquisite torture) of many Jewish holidays like Passover is that they’re not just one-day affairs, but week-long “celebrations.” When those particular events carry dietary restrictions as well, it can add up to an extra load of work simply planning out a standard set of meals, beyond the mandated festive meal with family.

Serving dish provided by Steelite

While this offering of quinoa, a pseudo-grain that just barely escapes the label of kitniyot, may come a bit late for your seder, it will be a delicious respite from dry boards of matzo in the days to come. Gently caramelized and naturally sweet onions carry this dish of hearty cooked quinoa, roasted gold beets, and nutty toasted pistachios.

Redolent of cumin and bright, fresh herbs, the flavors could be suitable for either a formal dinner or a spur of the moment picnic, easily enjoyed both hot and cold. Tender beets yield to a satisfying crunch of nuts, creating a textural harmony throughout. I used an attractive blend of white, black, and red quinoa from Trader Joe’s for added eye-appeal, but of course, any one color would taste just as good.

Yield: Makes About 3 Main Dish Servings; 6 Side Dish Servings

Pistachio-Quinoa Pilaf

Gently caramelized and naturally sweet onions carry this dish of hearty cooked quinoa, roasted gold beets, and nutty toasted pistachios. Redolent of cumin and bright, fresh herbs, the flavors could be suitable for either a formal dinner or a spur of the moment picnic, easily enjoyed both hot and cold. Tender beets yield to a satisfying crunch of nuts, creating a textural harmony throughout.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

2 Medium Gold Beets (About 2 Cups Diced)
1 Cup Uncooked Quinoa
2 Cups Water
3 Tablespoons Olive Oil, Divided
1 Medium Yellow Onion (About 1 1/4 Cups Chopped)
1/2 Teaspoon Salt
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Freshly Ground Black Pepper
Pinch Cayenne Pepper
1/4 Cup Packed Fresh Parsley, Chopped
1 Tablespoon Packed Fresh Mint, Finely Minced
1/2 Cup Shelled and Toasted Pistachios

Instructions

Preheat your oven to 400 degrees, and wrap your beets in aluminum foil so that they’re completely covered. Place them in the oven, and allow them to bake, much like you would for a baked potato, for 60 – 75 minutes, depending on the size of the beets. When the beets are done, they should yield easily to a knife, if not be quite fork-tender. Let rest until cool enough to handle, and then peel and dice. Measure out 2 cups of diced beets, and set aside.
While the beets are roasting, you can save some time and get started on the quinoa. Bring the water to a boil in a medium sized saucepan, and then add in the dry quinoa. After the water returns to a boil, cover,
reduce the heat to medium-low, and let simmer for about 15 minutes, until the liquid has been absorbed. Leave the quinoa covered and let rest for at least 15 additional minutes, so that it can steam a bit and fully hydrate. Transfer the quinoa to a large bowl and toss lightly with the chopped beets.
In a large skillet, heat 2 tablespoons of the oil over medium heat, and add in the chopped onion. When it begins to sizzle lively, turn down the heat to medium-low or low, depending on how hot your stove runs. You want to cook the onions very gently so that they don’t brown around the edges and char, but slowly soften and caramelize. This process can take 30 – 40 minutes, so be patient, and continue to stir periodically. Add in the salt after the first 10 minutes, and be sure to scrape the bottom of the pan thoroughly to prevent pieces from sticking and burning. The onions should take on an amber brown color and a become highly aromatic. Incorporate the balsamic vinegar and add the onions into quinoa mixture, along with the remaining tablespoon of oil.
Finally, sprinkle in all of the spices, chopped herbs, and pistachios right before serving. Stir well to distribute evenly. Serve either warm, or refrigerated in an air-tight container for up to 5 days, and serve chilled.

Pantry Purge

“Keeping a well stocked pantry” would be a very generous way of describing my penchant for collecting odd ingredients. A certifiable food-shopaholic, any interesting spices, unusual beans, new strains of rice that catch my eye are destined for the cart, no questions asked. Entirely new dishes could be unlocked with that one secret ingredient, and I’ll be damned if I let it slip through my fingers, just because I couldn’t see the final results right then and there. Vegan “skallops“? Sounds crazy, so I’ll take a can! Asafoetida? Translated roughly as “devil’s dug,” that’s simply too enticing to walk away from. And thus, the pantry shelves at home groan beneath the weight of my bizarre, allegedly edible treasures, a collection of odds and ends that inspire, but fail to make it into the daily rotation.

Come spring, my inner neat freak pops back out of hibernation, and is horrified at the stock pile that’s been accumulating, slowly but steadily, for years. Living in the same home for nearly two decades allows one to hold on to many more possessions of dubious value than you’d think, as I’m now learning. Though the Skallops continue to mystify, horrify, and intrigue me, this latest round of pantry purging still failed to find a proper use for them. Instead, it seemed like a more worthwhile venture to tackle the easy stuff, the pantry staples that have simply overgrown their allotted space. Prepared for either an unannounced party of 30 or the coming apocalypses, whichever comes first, there are plenty of perfectly good foods buried beneath the oddities, and it’s a shame to let them gather dust.

Taking out numerous canned goods and both dried beans and pasta in one dish, my Moroccan-inspired chickpea creation turned out to be the best thing I ate all week. Rather than merely an easy way to “take out the trash,” so to speak, and clear out the pantry, this was a genuinely delicious surprise. Spicy, but more warmly flavored and highly aromatic than merely hot, this is the kind of recipe that a well stocked pantry and spice drawer was made for. A study in contrasting flavors, the salty, briny olives pair beautifully with the gently acidic tomatoes, all blanketed in a thermal blanket of paprika, cumin, and coriander. In such a simple dish, the star players matter immensely, so make sure you have excellent green olives that can pull their weight in this jovial riot of flavors.

Yield: Makes 4 – 6 Servings

Moroccan-Style Olives and Chickpeas

Spicy, but more warmly flavored and highly aromatic than merely hot, this is the kind of recipe that a well stocked pantry and spice drawer was made for. A study in contrasting flavors, the salty, briny olives pair beautifully with the gently acidic tomatoes, all blanketed in a thermal blanket of paprika, cumin, and coriander.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 5 minutes

Ingredients

1/4 Cup Olive Oil or Coconut Oil
1 Large Yellow Onion, Diced
1 Tablespoon Finely Minced Ginger
1 Tablespoon Finely Minced Garlic
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
2 Teaspoons Smoked Paprika
1 Teaspoon Hot Paprika
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
1 14-Ounce Can Diced Tomatoes, with Juice
1 Cup Vegetable Stock
1 14-Ounce Can Whole, Pitted Green Olives, Drained and Rinsed
4 Cups Cooked Chickpeas
Salt and Black Pepper, to Taste

To Serve:

Zest of 1 Lemon
2 Tablespoons Chopped Fresh Parsley
Cooked Israeli Couscous, Regular Couscous, or Another Small Pasta or Grain

Instructions

Heat your oil of choice in a medium or large pot over moderate heat on the stove. Add the chopped onion, and saute gently for about 5 minutes to soften. Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more.
Next, incorporate all of the spices, from the coriander through cayenne, and stir well. Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 5 minutes to toast and temper them.
Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew.
Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld. Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.
Add salt and pepper to taste, but be careful with the salt- Olives bring a lot of sodium to the party already, so you shouldn’t need more than a pinch.
Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.