Eggplant, Tomato, & Chickpea Tagine

Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.

The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.

Yield: Serves 6

  • 4 T extra-virgin olive oil
  • 8 medium to large garlic cloves, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 cups (1 pint) grape or cherry tomatoes, halved
  • 2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
  • 4 tsp finely grated fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp ground cinnamon
  • 2 1/2 tsp Kosher salt, plus more
  • 1 tsp freshly ground black pepper, plus more
  • 2 pounds eggplant, trimmed and cut into 1-inch chunks
  • 15 oz can chickpeas, rinsed and drained
  • freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
  • 1 cup lightly packed fresh cilantro leaves, finely chopped
  • harissa, for serving, optional (as a topping for a little spice)
  • whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
  • warm flatbread, for serving, optional (I served it with naan)
  1. In a stove top pressure cooker (or a 6-quart Instant Pot), sautĂ© the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute. 
  2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
  3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  4. Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
  5. Meanwhile, cook the couscous. Set aside.
  6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
  7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
  8. Stir in the cilantro.
  9. Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.

Farro with Roasted Tomatoes, Pesto & Spinach

I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.

It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.

Yield: Serves 4

  • coarse salt and freshly ground black pepper
  • 1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
  • 2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
  • 1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
  • 2 tablespoons olive oil, plus more for the farro
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
  • 1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
  • 2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
  • 1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
  • 1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish
  1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
  2. Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
  3. Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
  4. When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
  5. Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
  6. Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
  7. Add the cheese, if using, then garnish with herbs and serve.

For the Pesto: (Makes about 1 cup)

  • 2 loosely packed cups fresh basil leaves, rinsed and dried
  • coarse salt
  • 1 large clove garlic
  • 2 T toasted pine nuts or walnuts
  • 1/2 cup extra virgin olive oil, or more to taste
  • 1/2 cup finely grated Parmesan or Pecorino Romano
  1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
  2. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
  3. Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
  4. Stir in the cheese.

The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.

I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.

The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.

Yield: Serves 4

For the Stewed Collard Greens (Gomen Wat):

  • 1 1/2 T ghee
  • 1/2 medium yellow onion, halved and thinly sliced
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, minced
  • 1 1/2 T minced fresh ginger, divided
  • scant 1/2 tsp freshly ground cardamom
  • 1/4 tsp ground turmeric
  • 1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
  • 3/4 to 1 cup chicken, vegetable or beef stock, divided
  • 1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
  • 1/2 T freshly squeezed lemon juice

For the Berbere Spice Blend: (you will have a little extra)

  • 1 T smoked sweet paprika
  • 1 1 /2 tsp sweet paprika
  • 1/4 to 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp onion powder
  • 1/2 tsp ground coriander
  • scant 1/2 tsp garlic powder
  • heaping 1/4 tsp freshly ground cardamom
  • 1/4 tsp dried basil, ground or crushed into a powder
  • 1/8 tsp ground cumin

For the Chickpea Stew (Shiro Wat):

  • 2 T red lentils
  • 3 T ghee
  • 1 medium yellow onion, chopped
  • 2 cups (1 pint) cherry or grape tomatoes, halved
  • 8 to 10 medium garlic cloves, minced
  • 2 T minced or grated fresh ginger
  • 2 T Berbere Spice Blend (above)
  • 2 15.5-oz cans chickpeas, rinsed and drained
  • coarse salt and freshly ground black pepper
  • 1 cup lightly packed fresh flat-leaf parsley, chopped
  • 1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
  • cooked rice, for serving, optional (I served both dishes over white Basmati rice)
  • whole milk Greek yogurt, for serving, optional
  • injera (flatbread), for serving, optional

To Make the Stewed Collard Greens:

  1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
  2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
  3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
  4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
  5. Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
  6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
  7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

  1. In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)

To Make the Chickpea Stew:

  1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
  2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
  3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
  4. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
  5. Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
  6. Off heat, stir in the parsley and chili (if using).
  7. Taste and season with salt and pepper.
  8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.

Tunisian Chickpea Soup (Lablabi)

I am a big fan of toppings, so this creamy, earthy, and hearty vegetarian soup caught my eye. It is served over toasted chunks of bread and then garnished with crunchy, spiced chickpeas, lemon zest, parsley, a sprinkle of cumin, and a drizzle of olive oil. I also loved that the soup incorporated a little spice from harissa.

This recipe was adapted from Cool Beans by Joe Yonan, via The New York Times, contributed by Melissa Clark. I used a stove top pressure cooker to cook the beans which significantly expedited the cooking process. I also served the soup over toasted sourdough boule chunks in lieu of rustic bread. Great.

Yield: Serves 4 to 6

For the Crispy Chickpeas:

  • 1 3/4 cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 teaspoon za’atar, plus more to taste

For the Soup:

  • 1 1/2 cups dried chickpeas, soaked overnight and drained
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 bay leaves
  • 1 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 loaf hearty rustic bread (about 6 to 8 ounces)(I used 1/2 of a sourdough boule)
  • 1 cup chopped onion, from 1 medium onion
  • 6 to 8 large garlic cloves, minced or finely grated
  • 1 tablespoon ground cumin, plus more for serving
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa paste, plus more for serving
  • freshly squeezed lemon juice from 1 large lemon (about 3 T)
  • finely grated zest of 1 large lemon (about 1 T), for serving
  • 1/2 cup chopped flat-leaf parsley, for serving

To Prepare the Crispy Chickpeas:

  1. Transfer the rinsed and drained canned chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels.
  2. Cover with another towel (or paper towels) on top, rubbing gently to dry.
  3. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour. (I let them dry for 2+ hours.)

To Prepare the Soup:

  1. In a pressure cooker (I used a stove-top pressure cooker), combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. (Alternatively, use a Dutch oven or heavy stockpot.)
  2. Place the pot over high heat, until the pressure cooker reaches the second ring (high). Adjust the heat to maintain the pressure for 35 minutes. (If using a stockpot, bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.)
  3. Remove from the heat and let the pressure release naturally.
  4. Heat oven to 400 degrees. (I set my oven to convection roast.)
  5. While chickpeas are cooking, cut bread into thick slices, then tear or cut slices into bite-size pieces.
  6. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
  7. Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. (I set my oven to convection roast.)
  8. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za’atar until well coated.
  9. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly with more salt. Taste and add more salt or za’atar, or both, as desired.
  10. When the chickpeas for the soup are tender, discard bay leaves.
  11. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (I used a Vitamix.)
  12. In a large skillet over medium-high, heat the remaining 2 tablespoons of oil until shimmering.
  13. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  14. Add garlic and cook until golden, about 2 minutes.
  15. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
  16. Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
  17. To serve, divide toasted bread pieces among soup bowls, then ladle in soup.
  18. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas — you’ll have leftovers. Serve hot, with more harissa on the side, as desired.

Coconut-Creamed Corn & Farro

In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂

Yield: 4 servings

  • 6 ears of corn, kernels removed and cobs discarded
  • 2 T extra-virgin olive oil
  • 1 serrano or jalapeño chile, thinly sliced
  • 1 3″ piece fresh ginger, peeled, sliced into matchsticks
  • 4 large garlic cloves, thinly sliced
  • 2 scallions, thinly sliced, plus more for serving
  • 1/2 tsp ground turmeric
  • 1 cup farro or other grains, such as freekeh or quinoa, cooked
  • 3/4 to 1 cup unsweetened coconut milk
  • Kosher salt
  • 4 T store-bought crispy onions
  • lime wedges, for serving
  1. Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
  2. Cut kernels from corn; set aside.
  3. Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
  4. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
  5. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
  6. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
  7. Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
  8. Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
  9. Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Spiced Chickpea Stew with Coconut Milk & Turmeric

This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.

This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!

Yield: 4 to 6 servings

  • ÂĽ cup olive oil, plus more for serving
  • 4 to 8 large garlic cloves, chopped
  • 1 to 2 large yellow onions, chopped
  • 1 (2-inch) piece ginger, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • ground coriander and/or ground cinnamon, to taste, if desired
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
  • 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
  • yogurt, for serving, optional (I used 2% Greek yogurt)
  • toasted naan, pita, lavash or other flatbread, for serving, optional
  • Basmati rice, for serving, optional
  1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
  2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
  3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
  4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
  5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  6. Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
  7. Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.

Cream of Fresh Pea Soup

I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.

The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.

This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.

Yield: 5 to 6 servings

  • 1 T unsalted butter
  • 1 large yellow onion, minced
  • 1/2 tsp coarse salt
  • 1 1/2 cups vegetable or chicken stock, or water
  • 4 cups peas, fresh (about 20 oz) or frozen
  • 1 cup milk (low-fat or soy okay)
  • freshly ground black pepper
  • 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
  1. Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
  2. Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
  3. Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
  4. Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
  5. Reheat the soup very gently. Add the minced fresh herbs just prior to serving.

Note: This soup also tastes wonderful served at room temperature or chilled.

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