With less free time, I have had to trim my bloglist. I can’t seem to fit everything into a day, so I am focusing my blog reading in the morning.
However, all bets are off if I can’t sleep at night.
I recently discovered this incredibly hilarious blog. Maybe you’ve run into her blog already? Jenny, The Bloggess?
Just read these two posts and I guarantee you will be laughing:
I don’t want to give away any of the punch lines, but it makes me look tame. Crazy Janet buying 10 squashes is nothing compared to this!
Crazy Janet buying 10 squashes means more squash recipes for you, though!
This is a recipe I bookmarked years ago when Deb first posted it: Squash and Chickpea Moroccan Stew.
I stashed away a preserved lemon and green olives a bit too long, just for this recipe.
Turns out that while I had the squash and green beans, too, I didn’t have any chickpeas. My freezer collection had been depleted. Undeterred, I pulled out the next best thing: chana dal, or split chickpeas. Except they aren’t typical chickpeas, they are black desi chickpeas. A tad smaller, a bit firmer, they have a thick shell which makes them look black. However, chana dal splits them in half and removes the tough outer shell. I figured they would cook up faster than unsoaked chickpeas, too. Have no chana dal? Try split yellow peas instead (soaked would be best)… or used cooked chickpeas like in the original.🙂
While my stew looks nothing like Deb’s original version, I am sure mine was equally as delicious. I liked the creamy nature of the chana dal as a back drop for the stew along with cinnamon and cumin. The buttercup squash was sweet and complemented the grassiness of the green beans (yes, my plants were very prolific this year). For further depth, green Cerignola olives and preserved lemon make this an exotic twist of flavours.
I was trying to tackle bookmarked recipes last month and I wonder if I should keep this one bookmarked so I can try the original version? I still have half a preserved lemon left!
While I still have many more bookmarked recipes courtesy of a great vegan mofo, I still tackled many of my dog-eared bookmarks and depleted my pantry items. Thank goodness most of the recipes were successes!
What have you bookmarked recently?
What are your favourite non-food blogs?
Moroccan Chana Dal Stew with Green Olives and Preserved Lemon
Adapted from Smitten Kitchen
1 tbsp olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 tsp ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper, to taste
2 cups low-sodium vegetable broth
1 cup chana dal, cleaned and rinsed (or split peas, or add cooked chickpeas later)
1 lb winter squash, peeled and large dice (I used buttercup squash)
3/4 lb green beans, trimmed and cut into 1″ pieces
1 (14-ounce) can diced tomatoes, undrained
1/2 preserved lemon (rind only), finely chopped (around 1 tbsp)
1 cup brined green olives (I used Cerignola), pitted and coarsely chopped
1. In a large pot over medium heat, add oil. Once hot, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes. Deglaze with broth and stir in chana dal. Bring to a boil and simmer for 30-40 minutes, until almost cooked through.
2. Add squash and green beans and cook 10 minutes more, or until the vegetables are cooked through. Add tomatoes with their juices and simmer 5 minutes more.
3. Remove from heat and stir in preserved lemon and olives. Remove cinnamon stick.