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Wednesday, November 10, 2010

Garbonzo Winter Squash Medley (Paul and Betsy )

Ingredients
Onion
Garlic
Ginger
Spice suggestions: salt, pepper, coriander, cinnamon

Fennel
Winter Squash, peeled and diced
Potato
Carrot
Chickpeas, drained and rinsed (I also remove outer peel, tedious, but seems to help with digestion-also keeps 5 year olds busy while the vegetables are cooking.)

Vegetable broth

Flour or Cornstarch

Directions
Sauté onion, garlic, ginger and spices. Add fennel. Stir in vegetables and cook about 2 minutes. Add broth and cook until just about tender then add garbanzo beans and cook until vegetables are tender. Thicken with flour or cornstarch dissolved first in water or broth.

Serve with rice, yogurt, chutney and relish.

Implements
Plain Yogurt
Chutney
Relish
Rice

Comments
Usually I do not have all the ingredients on hand for cookbook recipes, so inevitably adjustments are made to whatever is in the refrigerator. Therefore, in my refrigerator cookbook, I give no quantities for the ingredients. I assume that people will use this recipe as a guide to their own refrigerator creation. The above recipe was influenced by my experience with the Vegetable Curry in COOK’S Illustrated.

(from Mom’s Refrigerator Recipes, by Betsy Silverstein)

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