Sunday, February 11, 2007

Afghan Stewed Vegetables

Well, dear friends, Soup Week has come to an end. I don't want to shock your system too much, so I'll ease you out gradually. One of my underlying goals for this year was to be sure to take time for myself. Sometimes being a full-time Mom, running a non-profit program, and trying to keep up with the gardens seems like a full-time job. I enjoy cooking so much, so this year I am going to try to take a cooking class every month at Whole Foods Market. Not only does it allow me to indulge my foodie nature, it gives me new tips, tricks and recipes, and gives me a night to myself. One of my dear sisters is underwriting these classes for me as a congratulatory gift for attacking our debt and sticking to our budget. My first class was a fabulous course in Afghan cooking. It was taught by the head chef of a popular Afghan restaurant. One of my favorite dishes of the night was this stewed vegetable concoction. It was just enough of a new twist on a curry-like meal, combining spices and flavors in a uniquely Afghan way.

Afghan Stewed Vegetables
  • Onion, diced
  • Small Can Diced Tomatoes
  • Large Can Crushed Tomatoes
  • 2 cloves garlic, crushed/diced
  • curry powder (up to 3 t.)
  • ground coriander (about 1 T.)
  • cumin (up to 1 t.)
  • salt (about 1 t.)
  • 1 T. grated ginger
  • 1 c. Water
  • Vegetables cut into large chunks (potatoes, peppers, cauliflower, carrots)
  • 1 can or 1.5 cups chickpeas (rinsed and drained if canned)
  • couscous (prepare while veggies stew)

In a large pot, saute onion in a bit of olive oil. Add canned tomatoes, garlic, spices, and ginger. (Add spices according to your taste. I am estimating about what she used and I've used since.) Add water. Bring to a simmer. Add vegetables and bring to a boil. (Add them according to which will take the longest to cook. i.e. add potatoes, then 5 minutes later add carrots, etc.) Add chickpeas. Allow to stew until veggies reach desired tenderness. (Meanwhile, prepare couscous.) To serve, fluff couscous and arrange in the center of a plate. Surround with vegetable mixture and serve immediately.

I served this with bulani, another lesson from my class. They're quite similar to the carrot rangoon I made in my frugality efforts last month. These I made with some of the last of the frozen shredded zucchini from summer. Use wonton or egg roll wrappers and fry in a bit of oil. You can use almost any filling. Serve these with a yogurt mint sauce. The coolness of the yogurt sauce is perfect with the spicy rich warmth of the stewed vegetables. Enjoy!

1 comment:

Matt said...

Thanks for all the great recipes and pictures.