Friday, September 18, 2009
As I was working on my allioli, I was making a nice Spanish-style stew to go with it and to take as my work lunch for the next three days. It was made mostly of vegetables I got from my favorite vegetable stand, plus some garbanzo beans to fill me up. It turned out really well, and was especially good with a big blob of allioli. If you don't want to bother making allioli to go with it, you could just add a few cloves of garlic along with the onion.
Stew of Garbanzo Beans and Vegetables
makes three servings
2T flour mixed with 1/4t salt and pepper to taste
3T olive oil
1 small eggplant
1 medium onion
1 sweet, red pepper
2 big tomatoes, peeled
1 Mexican zucchini (they're paler than regular ones, and globular, and taste better)
1C garbanzo beans, cooked
3T olive oil
2 bay leaves
1/2t each ground cumin, Mexican oregano
Cut all the vegetables into biggish chunks. Toss the eggplant in the seasoned flour. then fry in a couple of tablespoons of oil till browned on all sides. Pluck th eggplant out of the pan and put it back in the bowl with the remaining flour.
Add the third tablespoon of olive oil to the pan, and cook the onion in it till it's turning golden. Add the remaining vegetables, cover, and cook till the tomatoes have made the stew wet with their juice. throw in the rest of the ingredients, including the eggplant and its flour, and let cook, covered, another twenty minutes or so.
Taste for seasoning, and serve with big blobs of allioli on top.