It has been a long time since I have posted anything new. I have tried a few times but have had computer problems and no time.
Fall is slipping away at warp speed. Normally once September starts I am nesting for winter. The preserving books and recipes come out and I am hitting the farmers markets and grocery stores stocking up on the harvest and canning. This year I have done nothing, it seems so busy that I just can’t get the time or energy to do it. I do have 8lbs of apples sitting in the kitchen that has to be made into applesauce this weekend. I still have to get beets, yum-yum pickles (Evie’s favorite), mustard pickles canned ( I hope). And each year I try to try something new. Last year it was plum sauce, it was good and we used some of it, but not enough to make it again this year. I am thinking a wine jelly of some sort to use at Christmas time.
There are pumpkins everywhere now and I LOVE pumpkins. I need to make something pumpkin this weekend and I have a list that I want to make.
This was our vegetarian (actually, I think it is vegan) meal a couple of weeks ago, I hope I can finally post it. This recipe it pretty easy and cheap to make. Like most of our vegetarian recipes it includes chickpeas, Evie’s favourite, she has even eating them right out of the can for breakfast!
2Tbsp olive oil
3 cloves garlic, minced
1 onion, chopped fine
1tsp dried oregano
1/4 tsp each hot pepper flakes & salt
2tsp tomato paste
1 (28oz) can diced tomatoes
1 can (19oz) chickpeas, rinsed and drained
1 bag (about 6 cups) spinach trimmed ( I left this out this time, Evie didn’t want it, and we did have any)
In a large saucepan heat oil and saute onion and garlic, oregano, pepper flakes and salt until onion is soft.
Add tomato paste and fry for 1 minute.
The paste here looks a little funny because it is frozen. When I open a can of paste I freeze the remainder in 1Tbsp portions so it doesn’t go to waste. Add tomatoes, chickpeas and paprika.
Bring to a boil and reduce heat to simmer until thickened, thick enough so that a spoon dragged through leaves a space, about 25 minutes.
Meanwhile, if you are using spinach, saute spinach until wilted, about 3 minutes, then stir into chickpeas. Sometimes if I don’t want to get another pan dirty I just put the spinach right on top of the chickpeas and cover to let it wilt right in the pot.
Serve over basmati rice with naan on the side.