I was very late to get the Facebook party but man I’m having a good time now.  FB re-connected me with a dear friend after probably more than ten years. I know, I know, if we were so close why haven’t we spoken in ten years? Well, it happens. People move, travel, get busy with work. Anyway, as teenagers Katrina and I  were so tight we called each other “twin.” After all these years we’ve discovered we still have so much in common.

Katrina has two kids  - the gorgeous Isabella and Sophia – loves to cook and is all about her kids’ health. Well, she would be, as a clinical dietician. We often FB about what we’re making for dinner and this dish really caught my eye and Katrina kindly sent it along. I made it for dinner tonight and it was really fantastic. Ben makes a similar dish that has more of a Spanish bent. This has Indian flavours but is mild enough for the least adventurous kids. Plus, it made the house smell heavenly all afternoon. So here we go…..

Lost Lost Carrot and Chickpea Stew

Glug of olive oil
1 chopped onion
3 garlic cloves minced
1 tablespoon minced ginger
1/2 teaspoon turmeric
3/4 teaspoon cinnamon
1 teaspoon chili powder
3 cups carrots chopped in 1/4 inch rounds
2 cups of chickpeas
1 red pepper chopped
1/2 zucchini chopped
6 or 8 mushrooms chopped
1 cup chicken or vegetable stock
fresh cilantro and plain yogurt to garnish

Method

Sautee the onion, garlic and ginger in the olive oil until they’re soft but not carmelized. Add the carrots and the spices and a splash of stock to stop it from sticking. Cook for 10 to 15 minutes, stirring every once in awhile.

Add the other vegetables and sautee for a couple of minutes. Add the drained chickpeas and stock and simmer for an hour, stirring regularly. Add salt and pepper to taste. Katrina recommends serving this with a mix of organic rice and wild rice. We only had brown rice so that’s what we used.

Esme made a fuss when this was placed in front of her…. and then she ate most of it. Thanks, Katrina! Now, what are you making tomorrow night?