Thursday, December 20, 2012

Chick Pea Stew & Roasted Root Vegetables

One of the last CSA shares of the summer had a green bell pepper and some green slightly unripe tomatoes. I let the tomatoes ripen on a cookie cooling rack. I can't eat a tomato raw if it isn't at its peak - and these did not look peak, so I decided to stew them.
I put some root vegetables in the oven first, so they could roast while I made the stew.

Roasted Root Vegetables
Any mixture of fall vegetables will do. I had a red onion, part of a butternut squash, a Yukon Gold potato and. a sweet potato.
Pre-heat the oven to 400 F.
Peel and cut the veggies into chunks. Smaller pieces will cook faster - but you have to check them often so they don't burn.
Toss the veggies with 1 tbls olive oil. I like to add some snipped rosmary leaves.
Line a rimmed baking sheet with parchment paper (or foil), spray lightly with olive oil cooking spray, then spread the veggies in one layer with the bigger pieces towards the edges of the pan.
Roast at 400 F for 30-60- minutes, depending on quantity and size of veggie chunks. Check them every 30 minutes or so, stir and push very cooked chunks to the center.
While they are cooking, make the stew.

End of Summer Chick Pea Stew
2-3 end of summer tomatoes - chopped
1 green bell pepper - chopped
1 onion- chopped
1 tsp olive oil
1 tsp dried basil
1 tbls fresh oreganop leaves
salt & pepper
Saute the onion in the olive oil for about 5 minutes, add the green pepper and the tomatoes, turn heat down to medium and cook about 5 minutes more, then add the chick peas & herbs and stew over med-low heat for 15 minutes. Add salt & pepper to taste.

I served this combo with a fresh fall apple and really good cheddar cheese.

No comments:

Post a Comment