Chickpeas with Potatoes and Tomatoes (recipe, vegan)

[Guest guest]

Hi all,

 

I know I've been slacking on the recipes lately...but

I popped a few in today and will be sending them

along.

 

As I was typing this one in, I realized that I'd used

cumin instead of coriander when I cooked it. I tasted

great, so I guess they're interchangeable here. Is it

just me, or do cookbooks always underestimate the time

red potatoes will take to cook? Even chickpea sized,

expect this to take the entire 20 minutes if not a few

more.

 

Laura

 

--------------------------------

 

Chickpeas with Potatoes and Tomatoes

 

Serving Size : 4

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1/3 cup extra virgin olive oil

1 large onion -- chopped

3 red potatoes -- peeled and

diced into cubes the

size of chickpeas

2 carrots -- cut into 1/2 "

rounds

1 small dried chile

2 garlic cloves -- mashed with

1/2 teaspoon

ground coriander

1 cup tomatoes -- peeled and diced

3 cups cooked chickpeas -- or 2 15 oz

cans, rinsed

salt and freshly milled pepper

1/2 cup water or chickpea broth

1/4 cup cilantro -- chopped

1/2 cup parsley -- chopped

 

Heat the oil in a wide skillet over medium heat. Add

the onion and cook

until it's lightly colored, stirring occasionally,

about 8 minutes. Add

the potatoes, carrots, chile, and garlic and cook for

5 minutes more.

Add the tomatoes and chickpeas, season with 1 teaspoon

salt and a few

twists from the pepper mill, and add the water. Cover

and simmer gently

until the potatoes are tender, 15 to 20 minutes. Taste

for salt and stir

in the chopped fresh herbs.

 

Recipe By :Deborah Madison

Source: " Vegetarian Cooking For Everyone "

Copyright: " 1997 "

Start to Finish Time: " 0:45 "

 

 

 

 

 

 

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[Guest guest]

Hi Laura, Perhaps the reason the cumin and coriander seemed

interchangable in your recipe is they contain a lot of the same flavor

compounds:

The fruits contain 2.5 to 4% essential oil. In the essential oil,

cumin aldehyd (p-isopropyl-benzaldehyd, 25 to 35%), furthermore

perilla aldehyd, cumin alcohol, & #945;- and & #946;-pinene (21%),

dipentene,

p-cymene and & #946;-phellandrene were found.

 

In toasted cumin fruits, a large number of pyrazines has been

identified as flavour compounds. Besides pyrazine and various alkyl

derivatives (particularly, 2,5- and 2,6-dimethyl pyrazine),

2-alkoxy-3-alkylpyrazines seem to be the key compounds

(2-ethoxy-3-isopropyl pyrazine, 2-methoxy-3-sec-butyl pyrazine,

2-methoxy-3-methyl pyrazine). Also a sulfur compound,

2-methylthio-3-isopropyl pyrazine, was found. All these

Maillard-products are also formed when fenugreek or coriander are

toasted. (Nahrung, 24, 645, 1980)

Origin

 

Jim

" When your cat has fallen asleep on your lap and looks utterly content

and adorable, you will suddenly have to go to the bathroom " .

Unknown

 

 

As I was typing this one in, I realized that I'd used

cumin instead of coriander when I cooked it. I tasted

great, so I guess they're interchangeable here. Is it

just me, or do cookbooks always underestimate the time

red potatoes will take to cook? Even chickpea sized,

expect this to take the entire 20 minutes if not a few

more.

 

Laura

>

SBC - Internet access at a great low price.

http://promo./sbc/

[Guest guest]

Wow, I never would have dug that deep for an answer.

Thanks Jim! It is good to know that you can probably

substitute one for the other in a pinch without

ruining your recipe.

 

Laura

 

--- Jim <jdsears669 wrote:

> Hi Laura, Perhaps the reason the cumin and

> coriander seemed

> interchangable in your recipe is they contain a lot

> of the same flavor

> compounds:

> The fruits contain 2.5 to 4% essential oil. In

> the essential oil,

> cumin aldehyd (p-isopropyl-benzaldehyd, 25 to 35%),

> furthermore

> perilla aldehyd, cumin alcohol, ?- and

> ?-pinene (21%),

> dipentene,

> p-cymene and ?-phellandrene were found.

>

> In toasted cumin fruits, a large number of

> pyrazines has been

> identified as flavour compounds. Besides pyrazine

> and various alkyl

> derivatives (particularly, 2,5- and 2,6-dimethyl

> pyrazine),

> 2-alkoxy-3-alkylpyrazines seem to be the key

> compounds

> (2-ethoxy-3-isopropyl pyrazine,

> 2-methoxy-3-sec-butyl pyrazine,

> 2-methoxy-3-methyl pyrazine). Also a sulfur

> compound,

> 2-methylthio-3-isopropyl pyrazine, was found. All

> these

> Maillard-products are also formed when fenugreek or

> coriander are

> toasted. (Nahrung, 24, 645, 1980)

> Origin

>

> Jim

> " When your cat has fallen asleep on your lap and

> looks utterly content

> and adorable, you will suddenly have to go to the

> bathroom " .

> Unknown

>

>

> As I was typing this one in, I realized that I'd

> used

> cumin instead of coriander when I cooked it. I

> tasted

> great, so I guess they're interchangeable here. Is

> it

> just me, or do cookbooks always underestimate the

> time

> red potatoes will take to cook? Even chickpea

> sized,

> expect this to take the entire 20 minutes if not a

> few

> more.

>

> Laura

 

 

 

 

 

 

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