I went away with my family for a three day ski trip this weekend and I learned that raveling without eating out or processed foods is a bit comical: we literally brought up the entire refrigerator and half the pantry. Usually when we travel in the winter our car is chock full gear: helmets ski boots, bulky winter clothing to keep us warm. This year the car was even more full with bags and bags of peanut butter, chickpeas, oatmeal, rice and pretty much half the produce aisle at the supermarket. Luckily for me, my family has been very supportive of this diet and they didn’t grumble about the leg room they lost to the food we were bringing. My mom even planned ahead and we stayed in an air b&b with a giant kitchen. I am very thankful to my parents. They make great sous chefs and they put up with me taking pictures while we were trying to cook.
Here is rather elaborate the recipe I made for the dinner the first night (it does involve chickpeas). It is more or less from a recipe in a cookbook my parents bought for me with vegetarian recipes form around the world. This recipe was inspired by a dish from New Zealand: which I decided to serve over sautéed rice.
This recipe makes enough food for about 6 people (or it makes really good left overs for a few days).
1 cup Rice Jasmine Rice
1 1/2 cups Water
2 Medium Onions
3 cups Fresh Spinach
2 Medium Sweet Potatoes
1 tsp maple syrup or honey
1 tbsp cumin seeds
2 small red peppers
3 cloves garlic – finely chopped or smashed
1 1/2 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp turmeric
1 16 oz contained of chickpeas
1/4 cup pine nuts
Salt and Pepper to taste
First start a cup of rice cooking. Wash the rice then put in small sauce pan on stove with 1.5 cups of water. Bring the water to a boil then reduce heat and let simmer with the lid on until there is no water left in the bottom of the pot, about 15 minutes.
While the rice is cooking preheat the oven to 400 degrees. Slice the sweet potatoes into thin slices. In a large bowl drizzle them with about a tablespoon of olive oil, the maple syrup, and the cumin seeds. After the sweet potatoes are coated with oil spread the sweet potatoes in a thin layer over the bottom of a pan or two. Brush the out side of the red pepper with olive oil.
Roast the veggies in the oven until the sweet potatoes are soft and the outsides are browning. The red pepper should start to blacken and the skin should be coming away from the pepper. Start checking on the veggies after about 15 minutes. Flip the potatoes and rotate the red peppers. When the peppers are done roasting remove the skin and slice into small pieces.
While the veggies are roasting slice the onions into small pieces, about dime sized. Then set a large cast iron pan over medium heat. Add enough olive oil just to cover the bottom. When the oil is hot add the onions. Stir the onions every occasionally. They are done when they are all translucent and some have started to brown around the edges. At this point add in the spinach, rice, and about a teaspoon of salt and reduce the heat. Stir well and remove from heat after a dew minutes.
At the same time in a separarte pan heat enough olive oil to cover the bottom of the pan. When the oil is hot reduce the heat and add in the spices and the smashed garlic. After a few minutes, or when the garlic starts to brown, add in the chickpeas. Sauté on low heat for about 10 minutes.
To assemble first add the potatoes to a large dish then add the chickpeas and roasted red peppers. Finally add the pine nuts on top. Serve with the rice and enjoy.