Thursday, December 13, 2012

Garbanzo Beans, Preserved Lemons and Olives

Garbanzo Beans, Preserved Lemons and Olives
I was recently thinking of some of the great dishes I made before my tasting partner went vegan on me, and realized I could modify them to fit his new dietary restrictions.  They might not taste quite as good, but certainly worth a try.  This dish, Garbanzo Beans, Preserved Lemons and Olives was originally prepared with boneless chicken thighs.  It’s a great dish, with wonderful Moroccan flavors, highlighted by the preserved lemons and olives.  I decided to make it without the dreaded chicken and instead, substitute cubed Seitan.  My tasting partner called it a success.  The flavors were just as delightful and the Seitan worked well.  I might try tempeh as well, which would also work.  I served it over white basmati rice, but couscous would also be delicious.

recipe after the jump

Garbanzo Beans, Preserved Lemons and Olives

Serves 4
4 tablespoons canola oil
Kosher salt
Black pepper
1 1/2 cup small diced onion
2 inches fresh ginger, peeled and minced
3 cloves of garlic, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper

15 oz of Garbanzo beans (or prepared dried, if you have time)
1 package of Seitan (I used WestSoy cubed Seitan) (optional)

2-3 cups vegetable stock
1/4 teaspoon saffron
1/2 cup green olives, rinsed
2 preserved lemons, pulp removed; rind cut into strips
2 tablespoons chopped cilantro (optional)

Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the garbanzo beans and Seitan and stir to coat with the spice mixture. Pour the vegetable stock into the skillet, add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 - 15 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste. Serve on a bed of couscous.

Preserved Lemons recipe found here, after the main recipe

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