A rainy weekend that wasn't nearly as rainy as expected. The rain that was expected to start on Friday didn't come until today, so my rainy day meal was as seasonal as I expected.
This meal was another that used up various items that might have otherwise gone to waste because I love buying food and don't always get around to using it. I would rather go food shopping than any other type of shopping.
So Friday, I had looked up recipes that used raisins and found one for Moroccan Chickpea Stew. It also used chickpeas (obviously), kale (had it), potato(had it), tomato juice (had it), potato (had it), diced tomatoes (had it), cilantro (had it) and garam masala (have tons of it). Really there was nothing in the recipe I didn't already have. Plus I also added carrots and some coconut milk. To increase the ease of the recipe, I put it in the crockpot.
Moroccan Chickpea Stew
1 tsp olive oil
2 cloves garlic, minced
1 small onion, diced
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp garam masala
1/2 tsp curry powder
1 large potato, peeled & diced
1 (14.5 oz) can diced tomatoes, with juice
1 cup tomato or V8 juice
1 cup coconut milk
1 cup golden raisins
1 can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
1/2 cup chopped cilantro
In a large skillet, heat oil. Add onion and saute until onions are translucent. Stir in cumin, coriander, cayenne, garam masala, curry powder and garlic. Cook together until fragrant.
In large crockpot, mix together, potato, tomatoes, raisins, chickpeas, kale, onions, tomato juice and coconut milk (all ingredients except cilantro). Cook in crockpot on high about 4-5 hours.
Serve over quinoa or couscous.
This would be a great dinner on a cold night. It wasn't a cold night Friday, but it was still good!