This vegan recipe honoring her heritage will fill your kitchen with the alluring aromas of simmering spices such as turmeric, cinnamon, cumin, onions, garlic and ginger. Packed with flavor, fiber and plant protein, as well as visually stunning, it is an easy-to-make, satisfying dish that is perfect for a busy weeknight.
4 T extra-virgin olive oil (divided use)
1 large sweet onion, thinly sliced
3 cloves garlic, minced
1 T fresh grated ginger
2 Yukon gold potatoes, unpeeled, rinsed, diced
1 sweet potato, rinsed, peeled and diced
½ C large green olives (pitted, and cut in half)
2 large cans (1 pound 13 ounces each)
chickpeas, rinsed and drained
juice of 1 lemon
3–4 C water (divided use)
3 or 4 sprigs fresh thyme
2 t turmeric
2 t cumin
1 t cinnamon
1 t coarse sea salt
fresh cilantro (optional)
C = cup
T = tablespoon
t = teaspoon
Heat 3 T of the olive oil (reserve 1 T for later) in a large, shallow skillet, and sauté the sliced onions for a few minutes.
Add the fresh grated ginger and garlic, and stir.
Add the turmeric, cumin, cinnamon, and stir.
Add the potatoes and salt, and gently stir to coat the potatoes with the spices and olive oil. Add olives, lemon juice, fresh thyme and 3 cups of the water (reserve remaining water for later).
Cook, uncovered for 15 minutes, until the potatoes are just tender but not cooked through; add the chickpeas and remaining water.
Turn down the heat and simmer for an additional 25 minutes, until the potatoes are tender and the juices have thickened, stirring occasionally. Drizzle with remaining tablespoon of extra-virgin olive oil just before serving, and garnish with fresh cilantro, fresh sprigs of thyme and lemon slices. For more information on vegan recipes, contact Maurie Cofman, CMES, CES, TBMM-CES, Personal Trainer, Certified Medical Exercise Specialist, Health Coach and Corrective Exercise Specialist in the St. Louis, Brentwood, and Clayton, MO area.