Archive for the 'beans' Category

Pierre’s Roasted Pumpkin with Braised Chickpeas

Pierres chickpea stew 1 585x399 Pierres Roasted Pumpkin with Braised Chickpeas

I’m still in Jasper, where it’s nicely snowy, not too cold, and I don’t have to drive anywhere – I have sympathy for everyone battling storms in Calgary, Edmonton, and elsewhere in the world – so here’s something to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas. Just while we were chatting, you know. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.

Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.

Pierre’s Roasted Pumpkin with Braised Chickpeas

1 small pumpkin, quartered, seeded and roasted

3 Tbsp. butter
2 Tbsp. curry paste
2 onions, diced
3 pork or chicken sausages, squeezed from the casing
3 garlic cloves, finely minced
1 19 oz (540 mL) can chickpeas, drained
1 19 oz (540 mL) can tomato puree
2 cups chicken stock or water

thick yogurt or sour cream and/or chopped fresh cilantro, for garnish

Preheat the oven to 350?F. To roast your pumpkin, clean out the seeds and stringy innards, spread out in a shallow baking dish or roasting pan, drizzle with oil and roast for 45 minutes, or until soft and golden on top.

Get a large pot on the stove over medium heat. Add the butter and sauté the onion with the curry paste. Sauté until the onions are caramelized. Add the sausage and break the meat up with a spoon as it cooks. Add the garlic, chickpeas, tomato purée and stock. Bring it all to a boil and simmer until the sauce reduces, about 30 minutes.

Meanwhile scoop out the soft pumpkin meat and get rid of the tough skin. Break up the meat into pieces and plop it into the stewing beans.

When the sauce is nice and thick, it’s almost ready to serve. Add salt to taste and then get a big bowl out for serving. Scoop a big old steamy pile into the bowl and top it with a creamy dollop of sour cream or thick yogurt and sprinkle with finely chopped cilantro. Serves 4-6.

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November 08 2012 | beans and one dish and veg and vegetarian | 4 Comments »

3 Bean Chipotle Chili

3 bean chorizo chili 1024x742 3 Bean Chipotle Chili

It should not be chili and fuzzy socks weather. Alas, it is.

I made this chili a few weeks ago for some sci-fi celebs, and pulled some leftovers out of the freezer today. The day also included (not necessarily in this order): errands, editing, glittery blue nail polish, ice cream cones and Brazil. (Did you know Robert Di Niro is in it? Fact.)

So back on the day when I made this, the first guy who came into the gold room – who had that famous movie star air about him but I have no idea who he was – surveyed the spread, and when I offered up myriad vegan options, laughed and said “no, I’m going for the chili!”

Fast forward twenty minutes and he was walking out as I gave my chili elevator pitch to Michael Dorn, who’s vegan. He overheard the description of the chili and stopped, then turned around.

He: “That chili was vegan?”

Me: “Yep!”

He: “No way. That did not taste vegan.” (Or something of the like. I took it as a compliment, although I’m fairly certain anyone who actually was vegan wouldn’t take it as such.)

Worf chose the chili.

3 Bean & Chipotle Chili

2 onions, peeled and chopped
2 red or yellow bell peppers, seeded and chopped
2 jalapeño peppers, seeded and minced
5-6 garlic cloves, crushed
1 19 oz. (540 mL) can each black beans, red kidney beans and chickpeas, drained
1 19 oz. (540 mL) can diced or whole tomatoes
half a small can of tomato paste
2 Tbsp. chili powder
1 Tbsp. cocoa
1-2 tsp. chopped chipotle chili en adobo
1 tsp. cumin

In a medium pot, sauté the onions, peppers and garlic in a drizzle of oil over medium-high heat. Add the black beans, red kidney beans and chickpeas, the tomatoes and tomato paste, chili powder, cocoa, chipotle chili en adobo and cumin. Bring to a simmer, reduce heat and cook for an hour, or until thickened. Cool and refrigerate for up to a week or freeze for up to 6 months, then reheat the whole pot or individual servings. Top with a blop of sour cream.

Serves 8ish.

pixel 3 Bean Chipotle Chili
button print gry20 3 Bean Chipotle Chili

May 25 2012 | beans and freezable and one dish and vegetarian | 5 Comments »

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