BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Copper-Plated

All that glitters isn’t gold, but if you’re lucky, it might just be copper. If that sounds like a bum deal at first glance, then you haven’t yet experienced the glory of copper cookware. Renowned for its ability to retain heat and distribute it evenly across the surface of any food, not to mention its undeniable aesthetic attraction, it’s easy to see why copper is the real gold standard for professional chefs. It’s also about as expensive as 24 karats, which is why these gleaming pans are rarely seen outside of the most elite professional kitchens.

That is, until now. Copper Chef is bringing this beautiful vessel to the masses, in gleaming non-stick square pans that boast incredible versatility far beyond the traditional format. The catch is that they’re not actually copper through and throught; copper-coated aluminum with a steel induction plate is a more accurate, albeit less alluring description. Though skeptical of the grand claims made by “As Seen On TV” products, I still couldn’t resist the offer to give them a trial by fire.

No matter what these gleaming pans are made of, color me impressed. With or without a protective layer of oil, not a single thing stuck to the surface, which meant that cleanup afterward was a breeze, too. With capabilities that go far beyond a standard sauté or stir fry, the full set includes a brilliant square stand for steaming, as well as a perfectly fitted mesh basket to facilitate effortless frying. The less traditional square shape may be a detractor for some, but I can only see more opportunities here, as these pans can actually be used as fully functional baking dishes as well. That’s right- You can bake your brownies in the same saucepan that you prepared dinner in! For anyone on a tight spatial budget in a tiny apartment kitchen, the incredible benefits of being able to consolidate pans needs no further explanation.

Almost as soon as I got my hands on this lovely cookware, I knew exactly how to put them to the test: baked mac and cheese. Not just any stove top instant mac, of course, but a fully baked, one-pot rendition, completed with only the Copper Chef pan in service. Turns out that my trial was no challenge at all, resulting in a beautifully baked slab of cheesy, gooey mac and cheese with a crisp breadcrumb crust on top after the first attempt. Looking back on it even now, it seems absurd that it could have been so easy; no boiling or draining water, no transferring slippery noodles into a casserole dish, no whisking sauce separately with all burners firing.

The quest for the perfect mac and cheese is never-ending, but I would implore you to give this one a trial by fire. I doubt you’ll find a baked rendition that’s altogether so quick, easy, and deeply satisfying. For all the shortcuts it takes in preparation, there are no concessions made to taste.

One-Pan Baked Macaroni and Cheese

1 Tablespoon Olive Oil (Optional)
1/2 Cup Diced Onion
1 Clove Garlic, Minced
2 Tablespoons White Miso Paste
1 Tablespoon Dijon Mustard
1 Tablespoon Tapioca Starch
4 Cups Unsweetened Non-Dairy Milk
2 Cups (1 8-Ounce Package) Shredded Vegan Cheddar
1 Pound Penne Pasta (Uncooked)
3 – 4 Cups Broccoli Florets

Breadcrumb Topping:

2 Slices (About 1 Ounce Each) White or Whole Wheat Sandwich Bread, Toasted and Crumbled
2 Teaspoons Nutritional Yeast
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Dried Basil
1/8 Teaspoon Ground Black Pepper pepper
2 Tablespoons Fresh Parsley, Finely Minced

Preheat your oven to 350 degrees.

Place the Copper Chef pan over medium heat and begin to heat the oil, if using. It’s not necessary to prevent sticking, but to add a touch more richness to the finished dish. Once shimmering, add the onion and garlic, sautéing until translucent and aromatic. Stir in the miso paste and mustard, and sprinkle the tapioca starch evenly across the top. Try to avoid dropping it in just one place to prevent clumps.

Slowly pour in the non-dairy milk of your choice while stirring continuously. Cover the pan loosely and allow the liquid to come just to the brink of a boil. Uncover, reduce the heat to medium-low, add in the cheddar shreds, stirring and simmering gently until melted. Finally, introduce the pasta and broccoli, mixing thoroughly to incorporate and distribute all of the goodies throughout. Let simmer, undisturbed, for about 8 minutes.

Meanwhile, mix together all of the ingredients for the breadcrumb topping except for the fresh parsley. Sprinkle the mixture evenly over the top, and very carefully move the pan into the oven. Bake for 20 – 30 minutes until golden brown. Top with the parsley and serve hot!

Makes 6 – 8 Servings

Printable Recipe


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Ranch, Reinvented

“Obsession” is a good way to describe the level of devotion for many otherwise easy-going eaters across the US. Inspiring a following that borders on fanatic, it makes an appearance on over 25% of menus across the nation. That’s all restaurant menus, in all states, so while it may not sound especially impressive at first, consider the diverse number of cuisines found coast to coast, including the the chefs who wouldn’t touch the stuff with a 10-foot stalk of celery. I’m talking about ranch dressing; the tangy, herbaceous condiment that has become inextricably linked with edible Americana. Even back in the days of my vegetable-hating youth, I too succumbed to the creamy comfort of pale, iceberg salads smothered in enough ranch dressing to sink a ship. Stealthily consumed under the pretense of eating a healthy serving of vegetables, I could empty out those family-sized bottles at an alarming rate.

Ranch has been re-imagined and revitalized in striking new ways since then, appealing to many previous detractors with brighter, bolder flavors and countless bases that cater to more wholesome diets. The concept itself has become so prevalent in popular culture, in fact, that it’s transcended that original format to become a wholly unique flavor. No longer a mere condiment, anything can be ranch-flavored.

That’s where Biena Chickpea Snacks come in with the introduction of their new Rockin’ Ranch Chickpeas. Crunchy garbanzo beans are the new bacon, as far as I’m concerned, proliferating in the snack aisle and home kitchens alike in a rainbow of flavors. The key to their success is their versatility, not only as stand-alone snacks, but also components in other dishes. The most obvious approach to incorporating these nuggets of crunchy goodness into your daily diet is to simply throw a handful into any green salad, replacing those tired old croutons with invigorating new zest. Especially true of these particular gems, the ranch flavor is ideal for perking up even the barest bowl of leafy greens. Bold and tangy notes of vinegar provide the first wake-up call; assertive but not aggressive. Savory garlicky undertones come through with each and every crunch, appealing to a wide range of palates. Despite being generously coated with spices and seasonings, this flavorful dusting won’t cake on your fingers or turn them fluorescent colors should you choose to simply munch out of hand. Overall, the flavor is remarkably ranch-y, yet sure to appeal even if ranch isn’t exactly your dressing of choice.

It would have been easy to plow through a full bag (or two) as fuel for marathon study sessions, but I wanted to make more out of these crispy chickpea gems. My mind quickly went to the classic pairing of buffalo wings and ranch dressing, but with a heartier and more wholesome slant.

Simple and easy enough to suit the most hectic weekday dinner rush, this hearty stew combines all the best parts of a spicy buffalo wing marinade with a few basic pantry staples, elevating the concept well beyond standard bar fare. Thick and rich, each spoonful sparkles with just all the right spice to ring true. Who needs fried fast food when little more than a few humble beans can trump the whole flavor sensation? A cooling ranch creme serves to balance out the heat, and of course, a generous handful of those addictive crunchy ranch chickpeas adds the much-needed textural contrast to complete the picture.

Even as the days grow longer and warmer, this is one satisfying one-pot dish that will stay on my menu as a perennial favorite.

Buffalo-Ranch Chickpea Stew

Buffalo Chickpea Stew:

2 Tablespoons Olive Oil
1/2 Large Yellow Onion, Diced
2 Cloves Garlic, Minced
3 Stalks Celery, Diced
3 Tablespoons Chickpea Flour
1 Cup Low-Sodium Vegetable Broth
1/2 Cup Tomato Puree
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
2 Tablespoons Hot Sauce, such as Frank’s Red Hot
Salt, to Taste

Ranch Crème:

1/2 Cup Vegan Sour Cream
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Fresh Parsley, Finely Minced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

To Serve:

Ranch-Flavored Crunchy Chickpeas, Store-Bought or Homemade
1 – 2 Scallions, Thinly Sliced

Set a medium pot over moderate heat and add in the oil. Saute the onion, garlic, and celery together until softened, aromatic, and just beginning to caramelize around the edges. Sprinkle in the chickpea flour and stir well, coating the vegetables. Cook lightly, for just a minute or two, to gently toast and cook the raw flavor out of the flour. Slowly incorporate the vegetable broth, stirring constantly to ensure that it properly hydrates the flour without clumping. Once simmering, introduce the tomato puree, chickpeas, and hot sauce next, stirring well. Turn the heat down to medium-low and let simmer until the liquid has significantly thickened; about 10 – 15 minutes.

Meanwhile, prepare the ranch crème by simply mixing together all of the ingredients in a separate bowl. Keep refrigerated until ready to serve.

Once the stew is thick and bubbling away happily, add salt to taste and ladle it out into individual serving bowls. Top with dollops of ranch crème, crunchy chickpeas, and sliced scallions. Enjoy!

Makes 2 – 4 Servings

Printable Recipe


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Sound & Savor

Sound & Savor from Hannah Kaminsky on Vimeo.

Far from the revered fine dining palaces of San Francisco, where hype and hyperbole are the most popular items on offer, an ordinary studio in the heart of Oakland plays host to an distinctly different, refreshingly sincere, and entirely immersive eating experience. Don’t call it a secret supper club or a pop-up restaurant, because this twice-monthly meeting of food and music has been making headlines for years, and it’s not about to disappear anytime soon. Born from the recklessly creative mind of chef Philip Gelb, this musician with a passion for cooking set up shop in pursuit of unifying these two pursuits. Each dinner comes not only with a carefully crafted menu of edible delights, but a unique musical performance selected to complement the meal, satiating the voracious audiophile as well. Sound & Savor is an on-going dinner series offering hands-on culinary classes and private catering in addition to these unforgettable evening events.


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Tradition with a Twist

Thanksgiving purists, avert your eyes.

Truth be told, I can’t recall ever having a green bean casserole on the table at any of my childhood Thanksgiving celebrations. Perhaps there was one though, lovingly prepared by traditionalist grandmother, aunt, or uncle, but I sure never noticed. A holiday fraught with food complications even before I went vegan, there’s rarely been much on the expansive buffet table that got me excited, or even remotely hungry for that matter. Hunk of dry, bland turkey for you, my dear? How about a smidgen of mushy breadcrumbs swimming in a pool of their own tears? What about the gelatinous, can-shaped cranberry “sauce” that clearly has remained untouched up to this decade? No thanks, no thanks, and not on your life.

Mercifully, being that the menu remained more or less the same no matter who prepared it or where we met to eat, it became easier to predict the horrors that awaited me on that fated day of celebration. Prepared for the worst, it was a much more survivable experience, like going into battle with a map of where the landmines were hidden. It was still rough going- Downright traumatic at times, depending on the mortifying family memories that might be unearthed yet again- But at least you’d make it out alive.

Best of all, everyone would be so sick of the typical Thanksgiving fixings the next day that in spite of the copious embarrassment of leftovers, it wouldn’t be too difficult to plead for a dinner of Chinese takeout. That was the true festive meal, for all I was concerned.

Now on my own and separated by every member of my family by over 2,500 miles, I’m at a bit of a loss. I’ve finally gotten my wish, freed from the obligations of the traditional dinner, and I’m not quite sure I really want to escape it anymore. Suddenly those old-school favorites seem ripe with potential, and even though I have no plans or guests to feed, I can’t help but go back and create pieces of the feast that I always wished might be on the table.

That means combining the standard green bean casserole with an infusion of spicy sichuan peppers, just hot enough to make your lips tingle but still keep the inherent savory soul of the baked dish intact. The twist might very well horrify those who expect nothing but the same menu, year after decade after century, but for anyone who’s wanted to shake things up just a bit, I can’t think of a better dish to start with.

Sichuan (Szechuan) Green Bean Casserole

1 Pound Fresh Green Beans, Trimmed and Halved
1 Tablespoons Toasted Sesame Oil
1 Tablespoons Olive Oil
1 Medium Shallot, Minced
4 Cloves Garlic, Minced
1-Inch Fresh Ginger, Peeled and Minced
1 Cup Cremini or Button Mushrooms, Roughly Chopped
1 Cup Unsweetened, Plain Non-Dairy Milk
1/2 Cup Vegetable Broth
3 Tablespoons All Purpose Flour
2 Tablespoons Soy Sauce
2 Tablespoons Balsamic Vinegar
2 Teaspoons Brown Sugar, Firmly Packed
1 Teaspoon Dried Red Pepper Flakes
1/8 – 1/4 Teaspoon Ground Sichuan Pepper*

1 Cup Fried Shallots or Onions, Divided
3/4 Cup Crispy Fried Noodles or Wonton Strips

*Given that true Sichuan peppercorns can be difficult to hunt down at times, you can omit them for an equally delicious, if less tongue-tingling experience.

Preheat your oven to 375 degrees.

Pour the sesame oil into a medium saucepan and heat over high. Once blisteringly hot, add the prepared green beans and saute while stirring briskly, until seared all over but still crisp; about 5 minutes. Remove from the pan and let cool.

Return the pan to the stove, down down the heat to medium, and add the olive oil, shallot, garlic, and ginger. Cook until aromatic and just barely browned around the edges; about 8 – 10 minutes. Introduce the mushrooms next and cook until softened. If any of the vegetables threaten to stick or burn, begin adding in splashes of the non-dairy milk.

Shake up the vegetable stock and flour in a closed jar to create a slurry. Add it into the pan, stirring to thoroughly incorporate, followed by the non-dairy milk. Introduce the soy sauce, vinegar, sugar, pepper flakes and Sichuan pepper next, reducing the heat to medium-low and stirring to combine. Continue to cook, stirring periodically, until the mixture comes to a gentle boil.

Remove from the stove and add the green beans back into the mixture. Mix to combine, folding in 1/2 cup of the fried shallots as well. Transfer everything into a 1 1/2-quart casserole dish and top evenly with the crispy fried noodles and remaining fried shallots. Bake for 30 – 35 minutes, until bubbly and golden brown.

Makes 6 – 8 Servings

Printable Recipe


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Fresh From the Freezer

Little additions add up to big flavors in any successful dish, as it’s the subtle nuances that set apart a great meal from an adequate one. Sometimes that can mean just a few extra minutes at the stove, toasting garlic to the perfect shade of golden brown, or simply adding in an extra dose of ginger, heightening those bright, spicy notes right at the end of each bite. The same principle is true for simply getting food on the table in the first place; every helping hand counts, and reliable schemes for easing that process are not to be overlooked. I’ll swallow my pride and admit that sometimes, utterly drained from a day in the office, weariness penetrating straight through to my bones, I’ll reach for the old bottle of dusty, dried out garlic powder as my one and only seasoning, omitting dozens of ingredients out of sheer laziness- Not to mention a poorly stocked fridge, nary a fresh leaf of greenery to be found. Needless to say, these are not exactly meals to be proud of, let alone serve to anyone else with any taste buds.

Dorot has been my savior lately, providing the perfect culinary shortcut that doesn’t cut corners on quality. Offering myriad raw ingredients minced, frozen, and formatted into neat little cubes, it’s effortless to cook full-flavored delights, even when there’s no time to shop for fresh herbs or spices. Beyond the convenience factor, which does admittedly weigh heavily in mind as I snatch up a stockpile of crushed garlic and ginger, it’s especially handy for these cold winter months when nary a sprig of basil can be found. I relish eating seasonal, embracing the new flavors as they ripen and develop each month, but I still crave the herbaceous bite of pesto all year long. The frozen basil cubes have been the antidote to my autumnal gloom, adding the distinctive aroma of a summer’s garden to previously drab, dull meals. Even before the company offered me samples for a more in-depth review, I was already filling my freezer with these edible green gems in preparation for colder (and busier) days.

So with all of this aromatic ammo, locked and loaded in the chill chest, what does one do to bring out their full potential? Make a highly flavorful yet delicate curry, bursting with bold notes of that luscious basil of course, but assembled with finesse so that you taste far more than just heat. Easily falling on the mild side of the spectrum, my Green Garden Curry is all about soothing, warming, and invigorating tastes, and not so much the sheer spice level itself. The beauty of using Dorot’s ingenious frozen herbs and spices is that they turn this recipe into a truly season-less dish, equally delicious and accessible 365 days of the year. Though I had spring on my mind while composing the original, feel free to swap out vegetables to suit your own seasonal cravings. Green beans would be an excellent replacement for snow peas, and shelled edamame or lima beans could be gracefully slipped into the spot previously occupied by fava beans. As long as you have frozen herbs in your arsenal, there’s nothing stopping you from enjoying an equally savory, satisfying meal in no time at all.

Green Garden Curry

1 Tablespoon Coconut Oil
3 Medium Shallots, Diced
4 Cubes Frozen Minced Garlic*
3 Cubes Frozen Minced Ginger**
1 Medium-Sized Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Lime Juice
3 2-Inch Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised
1 1/2 Teaspoons Cumin Seeds
1 Teaspoon Brown Mustard Seeds
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Fenugreek
1/4 – 1/2 Teaspoon Crushed Red Pepper Flakes
1 Cup Full-Fat Coconut Milk
1 Cup Snow Peas
1/2 Cup Frozen Green Peas
1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen
4 Cubes Frozen Chopped Basil**
Salt and Ground Black Pepper, to taste

Brown Basmati Rice, to Serve

*1 cube is equal to 1 whole clove.
**1 cube is equal to 1 teaspoon.

Set a large saucepan over moderate heat and add the coconut oil in first, allowing it to fully melt. Once liquified, introduce the shallots, garlic, ginger, and jalapeno. Saute for 6 – 8 minutes, until the cubes have broken down and the entire mixture is highly aromatic, as the shallots begin to take on a golden-brown hue. Deglaze with the lime juice, scraping the bottom of the pan to ensure that nothing sticks and all of the brown bits are incorporated. Next, introduce your whole but bruised lemongrass along with the remaining spices. Stir periodically, cooking for 5 – 6 minutes until it smells irresistible.

Pour in the coconut milk, turn down the heat to medium-low, and bring the mixture to a simmer. Add the snow peas, green peas, and fava beans next, stirring to combine, and let stew gently for 10 – 15 minutes, until the snow peas are bright green and the fava beans are tender. Pop in the basil cubes last, cooking just until they’ve completely dissolved and melded seamlessly into the curry before removing the pot from the heat.

Season with salt and pepper according to taste, and serve immediately over brown rice.

Makes 3 – 4 Servings

Printable Recipe


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Pastilla, Bastilla, Bisteeya, B’stilla, or Bstilla; It All Means “Delicious”

I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi. So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself. A Moroccan inspiration clad in endless layers of flaky, buttery phyllo, authentic renditions are stuffed with pigeon meat, but more modern formulas concede that chicken will suffice. In a play on words, since we’re thinking in a literary manner anyway, chickpeas turned out to be an excellent substitute, staying true to the theme without compromising any feathered friends in the process.

Most curious, perhaps, is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course. A jarring suggestion to this westerner, raised with a deep mistrust of even gently sweetened dried fruit mixed into an entree, it took a leap of faith to give this coup de grâce a fair shake. Humbly, I must admit, it does work, tempering the hot, bold, and intense spices without turning the pastry into a dessert option. Though it could still taste equally delicious without, for those as hesitant as myself, I must urge you to just give it a shot. You made it this far- Get the full experience, at least once. It’s worth taking the plunge.

Chickpea Pastilla

3 Tablespoons Olive Oil
2 Medium Yellow Onions, Finely Chopped
2 Teaspoons Granulated Sugar
1 1/4 Teaspoons Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
1/2 Cup Coarse Almond Meal
1/2 Cup Vegetable Broth
1 Tablespoon Lemon Juice
3/4 – 1 Teaspoon Salt

8 – 10 Sheets Frozen Phyllo Dough, Thawed
Confectioner’s Sugar, To Garnish (Optional)

Preheat oven to 425 degrees and lightly grease a 6-inch round springform pan.

Heat 1 tablespoons of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8 – 10 minutes while stirring frequently, until lightly golden and aromatic. Incorporate the ground cumin, coriander, ginger, cinnamon, black pepper, and cayenne, cooking for a minute or two longer to gently toast the spices, releasing their unique perfume. Add drained chickpeas and almond meal next, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from heat and let cool for 15 minutes before proceeding.

Lay 1 sheet of phyllo across the bottom of your prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles. Repeat this process so that you end up with 4 – 5 sheets lining the pan, covering the sides completely. Gently spoon the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo to make individual parcels later.

Cover the filling with another sheet of phyllo, brush with olive oil, and repeat the same process as before, ending up with another 4 – 5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can without driving yourself crazy. Give it a final brush of olive oil before sliding it into the oven. Bake for 15 – 18 minutes, keeping a close eye on it since it cooks quickly at this high temperature, until the whole thing is golden brown. Let cool for 5 minutes before unmolding, and sift a fine dusting of confectioner’s sugar on top right before serving.

Makes 3 – 4 Servings

Printable Recipe


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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 simply sounds 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.

Moroccan-Style Olives and Chickpeas

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

Zest of 1 Lemon
2 Tablespoons Chopped Fresh Parsley

Cooked Israeli Couscous, Regular Couscous, or Another Small Pasta or Grain, to Serve

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.

Serves 4 – 6

Printable Recipe

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