Menu: Roasted Red Pepper Hummus w/whole wheat pitas and celery sticks, Curried Artichoke Ragout
Usually the process of creating a meal and selecting the most perfect music to accompany it happens just that way, I have a meal planned and then BJ and I decide what music to listen to. Sometimes, I have to put a few different things on before getting into the groove I'm looking for while I'm cooking. This happened entirely the other way around.
Curried Artichoke Ragout
Adapted from Vegetarian Times
serves 6 -8
Adapted from Vegetarian Times
serves 6 -8
Ingredients
- 2 TB EVOO
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 TB curry powder
- 1 tspn cumin
- 1/2 tspn garam masala
- 1/2 tspn cayenne (easy on this if you don't like things spicy!)
- 2 pkg. frozen artichokes, thawed or 2 cans of artichokes hearts (NOT marinated)
- 2 1/2 cups cooked chickpeas or 2 can chickpeas, rinsed and drained
- 3/4 lb. (about 5 snall/medium sized) new potatoes, cut into 1 1/2-inch chunks
- 2 tspn Dijon mustard
- 1 cup frozen peas
- 1/4 cup chopped fresh mint or parsley
- Heat oil in saucepan over medium heat. Add onion and red bell pepper, and sauté 5 to 7 minutes, or until soft.
- Stir in curry powder, cumin, and cayenne and cook 30 seconds, or until color deepens.
- Add artichokes, chickpeas, potatoes, and 4 cups water. Season with S & P, reduce heat to medium-low, and cover. Simmer 20 to 25 minutes, or until artichokes and potatoes are tender.
- Ladle 1/4 cup cooking liquid into small bowl. Whisk mustard into liquid. Return to pot, add peas, and stir to combine.
- Simmer 3 minutes more, or until peas are bright green and heated through.
- Garnish/sprinkle with fresh herbs and serve with a crusty piece of pita!
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