Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1 pound dry chick peas (also known as garbanzo beans) 1 large pinch saffron 6 cardamom pods, cracked 2 Tablespoons olive oil, plus extra for garnish 1 teaspoon salt 2 cups potatoes, cut into 1/2 inch pieces 3 carrots OR 2 carrots and 1 parsnip, cut into rounds 1 shallot, minced 1 Tablespoon each sherry vinegar and finely chopped fresh parsley salt and freshly ground pepper to taste DIRECTIONS In a large pot, combine chick peas, saffron and cardamom and cover with at least two inches of water. Bring to a boil, cover and cook for 2 hours or until chick peas are tender. Stir occasionally and add water as needed. When chick peas are tender, add oil, salt, potatoes, carrots, shallots and water to cover. Simmer until potatoes are cooked through, adding water as needed, until a nice stew texture is achieved. Add vinegar and parsley, stir well and adjust seasoning if desired. Serve hot with a drizzle of olive oil on top. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
