Moroccan-Style Chickpeas with Heirloom Tomatoes, Squash and Kale served over Red Quinoa

This was a quick dinner that I made last night using some Moroccan inspired spices and some vegetables my bff brought over from her garden. I used heirloom tomatoes because their siren call while I'm shopping for groceries never fails to lull me. Plus, they're in season and pretty cheap right now and they taste delicious! Sooo, if you have the means and the way, please use the best tomatoes you can find, I do think it will make a difference. 

You've probably noticed that I haven't featured any meat dishes so far. While neither my boyfriend nor I are vegetarians, he only eats fish, so you won't see any poultry, beef or pork gracing the pages on a regular basis. 


This recipe comes together very quickly, about 10 to 15 minutes to prep all of the vegetables (unless you are a knife skills ninja, oh yea!) and about 20 to 25 minutes total cooking time. So if you love spicy and pungent flavors like me, or if you want to give something new a try, give this recipe a shot. I'll admit right now, the next time I'm craving some sort of ethnic takeout, I'll probably make this instead...it's damn good!

Moroccan-Style Chickpeas with Heirloom Tomatoes, Squash and Kale served over Red Quinoa

Serves 4 

1 tbs Olive oil

½ cup diced Onion (1 small-medium size onion)

2 tsp Whole cumin, toasted and ground (or 1 tsp Ground)

½ tsp Ground ginger

½ tsp Ground coriander

¼ tsp Ground cinnamon

1 tsp Yellow curry powder

½ tsp Cayenne pepper

1 cup Yellow Squash, ¼” slices

1 cup Zucchini Squash, 1/4” slices

2 cups Tomatoes, sliced into wedges (see notes)

1 bunch Dino Kale, sliced into ¼” ribbons (see notes)

1 can (15oz) Chickpeas, rinsed and drained

½ Lemon

½ tsp Kosher salt, or to taste

1 Tbs Corn starch

1 cup Red Quinoa

2 cups Water

1. Bring the quinoa, a pinch of salt and 2 cups of water to a boil in a small sauce pan. Once boiling, turn the heat to low, cover and let simmer for about 20 minutes. Once done, fluff with a fork and set aside.
2. While the quinoa is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Once hot, add the onion and the next six ingredients. Cook about 5 minutes, stirring frequently. If the spices are sticking to the pan, add about ¼ cup of water or stock if you have it, to deglaze the pan.
3. Add the salt, squash, tomatoes, kale and chickpeas and cook at a simmer for about 10 minutes. After about 8 minutes, squeeze the juice from the lemon into the pan (or into small bowl to retrieve the seeds first), then place the lemon in the pan cut side down until it is finished cooking. Stir the mixture occasionally to coat all of the veggies in the accumulating liquid.
4. Remove the lemon and push the vegetables to one side of the pan. Slowly sprinkle the cornstarch into the accumulated liquid while whisking to thicken the liquid into a sauce.
5. Check seasoning and add more salt if needed. Let cool for a few minutes and soak up the juices.
6. To serve: Spoon about ½ cup of cooked quinoa onto four plates and spread with the back of your spoon into a thin layer. Mound about 1 generous cup of the chickpea mixture on top of the quinoa.

Notes:

• I used heirloom tomatoes, but you can use any tomatoes you have. Cut each tomato into 6 to 8 wedges, depending on how large they are.
• For the kale, cut out the hard stalk in the center of each leaf and stack each leaf on top of each other. Then, starting at one end, slowly start thinly slicing the kale so you get thin ribbons. You may have to slightly roll the kale into a cigarette shape to be able to slice through all of the leaves easily.
• Any of the vegetables can be left out, substituted for something else, etc. For example, chard would work nicely instead of the kale or could use peas, cauliflower and carrots in place of the squash. The possibilities are endless really; the only consideration you have to make is how soft or dense the vegetable is. The more dense the vegetable, like a carrot, the longer it will take to cook. So add the denser vegetable first, and the softer ones, like squash or peas, later in the cooking process.
• The quinoa can also be swapped out for cous cous, basmati rice or flatbread. The main thing is, you should use what you like!
• I used basil as a garnish, but you could use cilantro or mint too, or nothing at all. If you use an herb for a garnish, chop up a few additional leaves to stir in right before you serve it to pull the flavors together.

Spicy Coconut Eggplant Soup

Every time I go to a Thai place, the Tom Kha catches my eye because I am an insatiable coconut fiend. However, I always end up ordering a curry or slew of other things due to my stomach rumbling up at me and my brain deciding that a bowl of soup surely isn't enough food to quell its continuous roar.

Tonight, after being grilled for nearly 4 hours for my Garde Manger final, I wasn't feeling especially motivated to spend more than about 30 minutes in the kitchen. I figured this sort of dish would come together in that or less, so I decided to take a stab at making something Tom Kha inspired.

There wasn't a lot of planning involved in this one; I mostly wanted to use up some bits and pieces of items that have been patiently waiting in my crisper drawer to be consumed. Also, I didn't have the proper ingredients (such as galangal and kaffir lime leaves) to make an authentic Tom Kha Gai, so don't go telling your friends that's what it is if you decide to take a crack at it ;)

Spicy Coconut Eggplant Soup

3 c Vegetarian pho broth (or vegetable stock)
4 oz Rice stick noodles
5.5 fl oz Coconut milk
1 tsp sesame oil
1/4 c thinly sliced onion
4 oz firm tofu, bite size pieces
1/4 small eggplant, cut into 1" long pieces
Salt
Cayenne pepper

Garnish:
Red chili slices
Green onion
Fresh mint
Fresh Basil

1. Bring the stock to a boil in a small saucepan and add noodles. Cook according to directions or until soft, about 8 minutes.
2. Add coconut milk to stock and noodles and let simmer.
3. Meanwhile, heat a small saute pan with the sesame oil over medium heat and caramelize the onions. Add the eggplant and tofu and cook an additional 2-3 minutes or until heated through.
4. Add the egglant mix to the coconut broth and let simmer for another 4-5 minutes. Season with salt and cayenne pepper to your taste. I added about 1/4 tsp of cayenne and a liberal sprinkling of salt. It was moderately spicy, but didn't make me break a sweat, so go ahead and add more if you like that sort of thing...
5. Serve in bowls and top with sliced chili peppers, fresh herbs and green onion.
   

My take on it was very tasty in my book, but I felt myself yearning for some acidity. When I make it again, I'll venture out for some lime leaves, or at the very least a fresh lime for a drop or two (or three) of juice, to liven it up a bit.


And maybe next time I go out for Thai I will (finally) try out some authentic Tom Kha Gai for a bit of perspective. ;)