2 cup chickpeas soaked overnight and washed (or 2 cans )
1 medium onion chopped
1 cup chopped fresh spinach
3-4 cloves garlic minced
2 tomatoes chopped
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon powder
1/2 tsp paprika
1/2 tsp sugar
2-3 tbsp olive oil
salt to taste
fresh black pepper
4 cups broth or water
In a large pan heat the oil, add the chopped onion and garlic and fry on low flame until lightly golden. Add the spices and continue frying. Then add the tomatoes and fry for 1-2 minutes. Add chickpeas and enough water or broth to immerse the chickpeas (about 4 cups ) and cook on low flame or in a pressure cooker until the chickpeas soften. Use a potato masher to mash a few chickpeas. Add the chopped spinach and leave for 2 minutes. Remove from flame and serve hot. Servings: 4.
1 lb black beans
3 small peppers
4 garlic cloves
2 medium sized onions
4 tablespoons tomato sauce
4 tablespoons olive oil or salad oil
salt to taste
Pick black beans over, wash and soak over night. Cook in same water for at least one hour.
Heat a little oil in heavy skillet. Add washed and chopped onions. Take seeds out of peppers and slice fairly fine. Add minced garlic and tomato sauce. Add a little water to prevent sticking. Cook slowly until tender. Add all the cooked black beans along with the water; cook slowly for maybe two hours or until beans are done. Add salt to taste. Serve with white or yellow rice. Or better yet, take some pickled jalapenos, salsa and a table spoon of sour cream in a bowl. Add the warm black bean soup and serve hot.
(recipe provided by Gauthami)
Another recipe passed on to me by my friend Pavani
Goya small red beans
Goya Sofrito about 3-4 tablespoons
One envelope of Sazon (with culantro y achote)
4 tablespoons of olive oil
3-4 cloves of fresh garlic (minced fine)
10 green olives stuffed with pimento
about dozen capers
1 can of tomato sauce
1/2 cup water
salt and pepper to taste
1 tsp of oregano
Heat oil in a pan. Add garlic and fry till lightly brown. Then add olives, capers and sofrito, cook for about 2 minutes. Add sazon, tomato sauce and water. Add can of beans or cooked dry beans. Cook on low heat for about 20 minutes.
“Russian cabbage soup”
1 cup cabbage, chopped in to thin and long strings
1 cup potatoes, diced
1/2 cup carrots, cut into 1″ sticks
1 small onion, sliced into rounds
2 cans vegetable broth or water
1-2 tbsp. butter or canola oil
2-3 tomatoes, chopped
1 cup beets, cut into 1″ sticks
salt and pepper
1 pint sour cream
cilantro and basil, finely chopped
Fresh lemon juice from 1 lemon (optional)
Heat vegetable broth on a different stove.
In a heavy pan melt the butter. Turn the heat to low. Add oinions and saute for 5 mins. Then, add tomatoes and cook for another 5 mins. Add carrots and saute. Add beets and cook for longer. Then, add potatoes. Add salt. Add the hot vegetable broth or water and boil. Then, lower the heat and simmer. When the vegetables are tender, turn the heat off. Season with pepper to taste.
Remove from the heat before the beets lose their color.
Serve warm with sour cream and a little chopped cilantro and basil.
(Recipe from Pav)
Soups… Soups.. Soups can’t get enough of them!
This recipe came to me after passing through several people and several variations. And naturally I had my own improvisations to it.
1/2 onion chopped
2-3 garlic cloves chopped
1 bell pepper cubed into small pieces
1 zucchini cubed into small pieces
2 large tomatoes chopped
1 cup of kidney beans
3-4 table spoons olive oil
1 minced jalapeno
1 tsp salt or as needed
1 tsp paprika
1/2 tsp cumin powder
a few crushed pepper flakes if desired (optional)
Soak dry kidney beans overnight in some water. Precook kidney beans preferably in a pressure cooker for speed.
In a large pot add oil and saute onion, and garlic until lightly brown. Add bell pepper, jalapeno and zucchini and toss. Add tomatoes, salt to taste, cumin powder, paprika and crushed pepper flakes. Mix well. Finally add cooked kidney beans. Cook on low flame for two hours. Makes 4 servings.
Serve with some sour cream or yogurt and jalapeno.
(Recipe passed on to me by Pavani)
I constantly crave spicy food. I stock up my kitchen with myriads of peppers and other spices to add that extra touch of oh! to my food.
Yet there are times when just the right mix of ingredients yields a delicious result that needs no spices to ramp it up another notch! Something simple yet so delicious.
This recipe is concocted from different sources — friends and from tasting it in a Lebanese restaurant
2 cup of lentils
1 bunch of spinach (or swiss chard) chopped
1/2 turnip (or potato) cubed into small squared
1 tsp salt or as desired
1 small onion or 1/2 an onion chopped
2-3 cloves garlic minced
Touch of black pepper
1-2 tsp olive oil
Soak the lentils overnight. In a large pot saute onions and garlic in the oil until lightly brown. Toss in the spinach, and turnip and mix well. Add the lentils, salt and pepper along with 4-5 cups of water and lemon juice. My quick recipe calls for cooking this in a pressure cooker until the first whistle. Stop sooner if desired. If cooking in a pot cook in low flame until cooked to the desired consistency. Servings: 4-5.