Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

More Middle Eastern dishes from Lisa's Kitchen:

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Chickpeas with White and Wild Rice, Cranberries and Spices

Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

Staple Corner: How to Make Your Own Za'atar

My first flavor of this popular Middle Eastern herb and sesame seed mixture changed into an terrific burst of tangy, zesty and salty flavors. I make a variety of spice blends for my kitchen from scratch, but never one which tasted so good just on its very own. In truth, it's far eaten nearly on its very own, frequently served with just bread and olive oil. Highly fragrant in addition to scrumptious, keep in mind the usage of za'atar to make easy oil or yogurt dressing or sprinkle it on clean tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar ? Additionally spelled as "zahtar", "zatar" or "zaatar" ? Vary from vicinity to region or even from own family to circle of relatives in the Middle East and North Africa, every guidance features a aggregate of dried herbs including thyme, oregano or marjoram combined with floor toasted sesame seeds and salt. Other seeds or herbs are also now and again brought in line with the neighborhood or own family custom. This version includes black salt ? Additionally referred to as rock salt ? And dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac ? The berry of a small temperature deciduous shrub ? Is likewise normally brought. Ground to a powder, sumac is easily located in any Middle Eastern grocer and in many Asian grocers.

Other selfmade spice blends to bring life to your meals:

Garam Masala

Curry Powder

Goda Masala

Sambar Powder

Kalamata Olive Bread with Sun-Dried Tomatoes

There is nothing pretty like the aroma of freshly baked bread, mainly when you upload a few cheese, olives and solar-dried tomatoes into the combination. This clean quick bread is guaranteed to be eaten up as rapid as the time it takes to make. Rustic, flavorful and just about the proper accompaniment to any Italian meal or just as is for a light lunch with a pat of butter if desired, this one must be at the menu all the time, at the least once per week.

Considering serving this as part of a tapas plate for gatherings with slices of fine cheese, greater olives at the facet, filled mushrooms, salsas and simple salads, pickles, spiced up chickpeas and spreadable cheeses with crackers. Such a small plate is all I might need for dinner, or just a few slices of this bread.

Other brief breads to attempt from Lisa's Kitchen:

Irish Soda Bread

Cheese and Sage Damper Bread

Jalape?O Spoon Bread

Rustic Sun-Dried Tomato Bread

Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I hardly ever use canned beans, I must think beforehand and soak legumes and grains the night earlier than. On those activities when I overlook, lentils are generally the solution due to the fact they require little soaking time, if any in any respect. Here peppery marble specked French Puy lentils come collectively with Middle Eastern tahini and cumin flavors in an smooth however nourishing and palate desirable dish. Puy lentils keep together well whilst cooked and that they do not need soaking. In this case, surely simmer them up until soft after which add them later within the dish. Spicy, nutty and clean, served with brown rice or a few olive oil coated lightly toasted pitas, everything you want for a nourishing meal is here, especially when a aspect salad or vegetable dish makes an appearance at the desk.

Other lentil dishes to strive from Lisa's Kitchen:

Indian-Style Lentils

French Lentil Tomato and Harissa Stew

Puy Lentils with Spices and Tamarind

Beet, Lentil and Vegetable Soup

Curried Red Kidney Beans with Paneer (Paneer Rajma)

One of my all time preferred dishes, in particular fun in the course of the wintry weather months, is rajma, a sturdy north Indian traditional presenting plump purple kidney beans in a thick and highly spiced tomato gravy. Just as there are infinite methods to prepare Mexican-stimulated chili stews ever so popular within the Western international, there are likewise many variations on the rajma subject.

This precise model elevates the rajma revel in a level because it contains succulent cubes of paneer cheese into the combination making for a considerably greater filling dish this is especially specific and pleasurable. In addition to including texture, paneer acts as a vehicle for the aromatic spices, similarly enhancing the dining experience.

Consider serving this when cooking for a bigger crowd. It's continually been a famous dish with my own family and buddies and is ideally entire while served with Indian flatbreads, vegetable aspects and rice.

The recipe I present right here is stimulated with the aid of Lord Krishna's Cuisine by means of Yamuna Devi. This substantial cookbook changed into my first actual advent to Indian cooking, and I especially suggest it to both amateur and veteran cooks alike. I've proficient it and recommended the e-book on a range of events and some of my dinner guests have purchased the book after tasting a number of my creations inspired with the aid of the scrumptious recipes contained inside. I regularly check with it as the bible of Indian cooking as the recipes are smooth to follow, although they range in complexity, and a huge sort of traditional Indian dishes are provided. With almost 800 pages, recipes for beans and legumes, grain, breads, greens, cheese, chutneys and sauces, snacks and chocolates, and liquids, in addition to a totally beneficial glossary of phrases and definitions are provided up.

As I even have mentioned earlier than, I commonly choose cookbooks with masses of photographs, but the little illustrations at some point of this book ? In conjunction with distinct descriptions previous every phase and recipe, serving pointers and facts regarding the origins and traditions of the dishes provided ? Extra than atone for the lack of photos.

Notes: Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. If you can't find paneer, consider making it yourself. The dish can be made without the paneer, though its presence is highly recommended.

Other rajma recipes to try:

Classic Kidney Bean Curry

Potato and Mint Rajma

Spicy Kidney Beans in a Tomato and Yogurt Sauce

Quinoa Cookies with Dark Chocolate Chunks

Cookies are something you in no way develop too old to bask in. Though I've developed extra of a flavor for savory matters, that does not imply decadence has to be sacrificed along with flavor. I simply use less sweetener usually in my treats and cakes with interest to extra healthful ingredients that make a contribution lots of taste in their very own right.

Enter quinoa cookies with satisfactory darkish chocolate chunks. These chewy cookies are candy, however now overly so, with the goodness of nutty quinoa complemented by way of the chocolate, a few vanilla and a hint of almond extract. They are clean to make up and an awesome way to use up any leftover quinoa and, in my opinion, fine sufficient to grace any holiday plate too.

More cookies please:

Peanut Butter Cookies Dough Bites

Blueberry Lemon Cake Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Cayenne Peanut Butter Cookies

On the top of the studying stack: numerous stacks

Audio accompaniment: Marsen Jules

Brussels Sprouts Risotto

It appears that many people dislike or generally have a tendency to avoid Brussels sprouts, a distaste that generally appears to were born out of youth reports with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit extra at the bitter facet than many veggies, which may additionally explain why kids aren't so fond of them, but those little inexperienced cabbage-like buds are very wholesome and need to attraction to the adult palate as soon as given a danger. Well, at the same time as a toddler I'd in no way really disliked Brussels sprouts, but however I seem to have largely left out them in my meal plans. I'm no longer certainly sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More , I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've modified up the unique recipe, however I turned into pretty smitten with Ottolenghi's concept of frying up some of the Brussels sprouts in warm oil till golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a tough time ensuring that enough of them remained to use for garnish! You'd better make a few more simply to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colourful and nourishing risotto that's finished off with lemon juice, tender goat cheese and plenty of clean grated Parmesan cheese for a wealthy and creamy eating experience.

Risottos have a tendency to dry out quite quickly, in order with every other risotto this one is exceptional served proper off the range to experience the full creamy enjoy. It's an mainly good idea with this risotto because the fried Brussels sprouts do no longer continue to be crispy if saved overnight. Cooking the lemon rind with the risotto, as indicated within the instructions, is pretty optionally available as they're quite sour and won't be to everybody's tastes.

Other risotto recipes to enjoy:

Classic Mushroom Risotto

Mushroom, Lentil and Spinach Risotto

Asparagus and Pesto Risotto with Mushrooms

Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

Audio Accompaniment: Marsen Jules