STREAM THE CHANGING SAME RADIO BROADCAST ON XRAY.FM

FREE THE MIND OF ANALYSIS BECAUSE IT HAS NO MEANING

HARMOLODIC / FREE JAZZ / POST / HARD / AND BEBOP / FUSION / RAGTIME / AVANT GARDE / JASS / SHOUT / 3RD STREAM / STANDARDS / BIG BAND / BLACK MUSIC /FREE JAZZ / POST / HARD / AND BEBOP / FUSION / RAGTIME / AVANT GARDE / STANDARDS / BIG BAND / BLACK MUSIC

18.2.10

Lebenese Chickpea and Potato Stew

Lebanese-Style Chickpea and Potato Stew

2 medium onions (3/4 lb. total weight)

2 medium potatoes (3/4 lb. total weight)

1/2 cup olive oil

6 large cloves garlic

42 ozs. good-quality canned tomatoes (e.g., Muir Glen brand), or substitute 18-20 ripe Romas

22 ozs. canned chick peas (or substitute home cooked)

3/4 teaspoon black pepper

Cayenne pepper to taste (optional)

2 1/4-3 teaspoons salt (to taste)

5 large scallions

Small bunch Italian parsley

15 ozs. clean baby spinach (or substitute cleaned and stemmed bunch spinach or chard)

1. Peel and chop onion medium-fine. Peel potato and cut into 1/2-3/4 inch cubes; keep in mind that smaller pieces cook faster. Heat a heavy, wide saucepan or skillet on medium-high heat; add olive oil. When oil is hot, add onion and potato and cook, stirring as needed to prevent sticking, for 10 minutes or longer— just until some of the onion colors gold around the edges and potato pieces are trying to stick and brown onto bottom of the pan. Toward the end of the cooking time, turn/scrape with a wide metal spatula/pancake turner.

2. Peel garlic, trim off root nubs, and press or mince very finely. Drain tomatoes, but save the juice. Chop tomatoes finely and set aside. Using fresh tomatoes, save tomatoes and their juice together. Drain chickpeas; discard liquid, if canned. If freshly cooked, save cooking liquid to use for soup stock (can be frozen); or use in this dish in place of water if sauce needs thinning.

3. When onion/potato is ready, add tomatoes and 1/2 the saved tomato juice. Scrape pan well to deglaze, reduce heat to low, and cook together for about 3 minutes. Add the chickpeas, garlic, pepper, cayenne, most of the salt, and some of the remaining tomato juice, if too dry. Cover and simmer on low heat, stirring occasionally, for 10 minutes.

4. Meanwhile, trim off roots and chop scallions—white and green parts. Stem enough parsley leaves and chop medium-fine to make 2 large handfuls; set aside with scallion.

5. After stew has simmered 10 minutes, add spinach, tearing up any large leaves. If stew is too dry after spinach wilts and incorporates, add remaining tomato juice and/or a little water; use some chickpea liquid, if peas are fresh-cooked. Stir well, cover, and simmer 5 minute. Taste and correct seasonings. Stir in chopped scallions and parsley, cook together another 1-2 minutes, and serve. Good with pita or French bread, or over rice or quinoa.

6 servings

37 comments:

  1. 原來這世上能跟你共同領略一個笑話的人竟如此難得........................................

    ReplyDelete
  2. 你可以從外表的美來評論一朵花或一隻蝴蝶,但你不能這樣來評論一個人........................................

    ReplyDelete
  3. 若對自己誠實,日積月累,就無法對別人不忠了。........................................

    ReplyDelete
  4. 生命是一頓豐富的宴席,有人卻寧可挨餓........................................

    ReplyDelete
  5. that sounds like a nice, tasty meal. going to have to cook it up this week!

    ReplyDelete
  6. 生存乃是不斷地在內心與靈魂交戰;寫作是坐著審判自己。. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    ReplyDelete
  7. 一棵樹除非在春天開了花,否則難望在秋天結果。..................................................

    ReplyDelete
  8. 不要去想沒拿到的東西,多想想自己手裡所擁有的..................................................

    ReplyDelete
  9. Extremes meet. 長處即短處。物極必反。否極泰來!一切會更好!............................................................

    ReplyDelete