Thursday, September 30, 2010

Okra and Chickpea Stew and my New Kitchen!

Guess what? I moved to San Francisco!

I live in the Haight, home of the Summer of Love and the Upper Haight Farmers' Market.

Here is the kitchen:
So I went to the farmers' market and bought some okra. Why not? I thought, this will give me a reason to look up a recipe for okra.

But smitten kitchen didn't have one.

And our blog didn't have one.

So I tried TasteSpotting, and I found this Okra and Chickpea Stew Recipe on a blog called Roti N Rice.

I didn't have a bunch of stuff in the recipe, so I'll note below what I substituted / skipped.

Okra and Chickpea Stew
12 oz okra, trimmed
1 can chickpeas, rinsed and drained (I didn't bother rinsing or draining)
4 oz roasted lamb, cubed (I didn't have any lamb - omitted)
2 tomatoes, cubed (I had about 1 cup of cherry tomatoes)
2 tbsp tomato paste (didn't have any - omitted)
1 onion, chopped
2 cloves garlic, chopped
¼ tsp tumeric (didn't have any, so I used a combination of: garam masala, cumin, and chili powder)
2 tbsp olive oil
1½ cups water (didn't use any -- used the water from the chickpeas instead)

salt and pepper to taste In a heated pan, add 2 tsp olive oil. Sauté onions and garlic until soft. Add lamb, pepper, and tumeric. Cook for about 2 minutes. Stir in tomato paste. Add chickpeas and water. Bring to a boil. Add okra, reduce heat to medium and let simmer for 10 minutes. Remove and serve immediately with basmati rice.

even with all the omissions / substitutions, the recipe came out really good!


we ate it with a kale salad with pluot and pepperjack cheese.

it's like you're there!

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