Hello from quarantine in New York City! It is May 4th and we are still under New York Pause which means we are working, schooling, cooking, playing and generally doing life at home. We go out for daily walks with our masks, social distance, and clap at 7pm because we care. It has been an interesting time in our lives. Turns out, I am still coming up with new recipes and I wanted to share this one. It was a big hit on Instgram! Here are the details…
I have been making chickpeas from scratch and putting them in our daily salads. Which is great and all but I wanted to switch it up. I also wanted to use up some of the fresh vegetables I had on hand and some other things I have discovered in my pantry. I am looking at you cinnamon sticks. So I tossed this lovely meal together and very much enjoyed it. I bet you will too!
And below are some photos from our daily walks!
- 1 tablespoon good olive oil
- 1 small onion, diced
- 2 cloves of garlic, pressed
- 2 carrots, thinly sliced
- 1 Yukon gold potato, diced
- 1 zucchini, diced
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon coriander
- Salt and pepper, to taste
- 1/4 cup tomato paste
- 1 cup water
- 1 1/2 cups cooked chickpeas
- 1/2 cup pitted olives, sliced in half
- 1 cinnamon stick
- 1 tablespoon freshly squeezed lemon juice
- Handful of parsley
- Handful of mint
Heat the oil in a cast-iron or nonstick skillet over mediumheat. When it is shimmering, add the onion and cook until translucent, about 5minutes. Add the garlic, carrots, potatoes, zucchini, Aleppo pepper, cumin,paprika, coriander, salt and pepper. Cook until the vegetables are soft.
Add the tomato paste. Use a wooden spoon to mix it into thevegetables, cooking it for 3 to 4 minutes.
Add the water, chickpeas, olives and cinnamon stick. Stiraround. Simmer until the sauce has reduced and thickened, about 20 minutes.Take off the heat. Remove the cinnamon stick. Add the lemon juice.
Serve topped with parsley and mint.