philosophe
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Easiest good-tasting vegetarian main: Chickpeas with saffron tomato sauce
Dice 1/2 large onion and saute until translucent. Add 1/2 cup finely chopped parsley. Season with salt and pepper. Add a good pinch of saffron threads dissolved in white wine. Add a large can of San Marzano or similar tomatoes. Throw in a small bay leaf and simmer until it looks like sauce. Adjust the amount of saffron as you go. Add 3-4 cups cooked chickpeas and simmer.
This dish is best made one day in advance. Serve with rice or crusty bread. I usually serve sauteed spinach with currants and pine nuts as a side.
Since spring has just arrived, I would also recommend a simple stew of fresh favas, artichoke hearts, leeks, and English peas.
Dice 1/2 large onion and saute until translucent. Add 1/2 cup finely chopped parsley. Season with salt and pepper. Add a good pinch of saffron threads dissolved in white wine. Add a large can of San Marzano or similar tomatoes. Throw in a small bay leaf and simmer until it looks like sauce. Adjust the amount of saffron as you go. Add 3-4 cups cooked chickpeas and simmer.
This dish is best made one day in advance. Serve with rice or crusty bread. I usually serve sauteed spinach with currants and pine nuts as a side.
Since spring has just arrived, I would also recommend a simple stew of fresh favas, artichoke hearts, leeks, and English peas.