Lot of blogs have a foody item. I’m not certain if that’s due to a lack of anything to report generally. But this one is, of course, different as I seem to have a hit on my hands.
This dish began it existence from a recipe written a few weeks ago by Michele. Not that she would ever know this from what I done with it.
It is still a totally vegetarian dish but where Michele had a far drier concoction this has more the consistency of a soup. And where she had the big flat 4inch mushrooms I’ve put dried Porcini and chickpeas.
Anyhows, here goes.
4 cans of chopped plum tomatos. I used Tesco’s. Not cheap as chips, but not trimmed with gold either.
3 10inch Courgettes. Known as Zucchini. French/Italian, who cares. Used to be known as marrows before we got all swanky.
3 bell peppers. One each of red yellow and green. ‘Cause that’s how they came in the pack.
600g or so of chickpeas. I used 250g dried so I’m guesstimating.
4 medium hot chili-peppers.
2 organic veg stock.
fist full of seaweed.
1 tsp onion seeds.
A bulb of garlic (optional)
2 tbsp of lemon.
Soak the Porcini, and the chickpeas overnight.
Slice the bell peppers and the courgettes thinly. I used a mandoline, but a sharp knife will do the job also.
Chop the aubergine in slices, then quarter.
A big pot is needed. Empty tom-toes into pot and heat. On another ring with an oiled pan, slightly brown the veg in small batches. About a fist full at a time is enough. As they brown put into the pot. They are thin and cook faster than one might think.
Empty the mushrooms with the soak water over the veg and tomatoes. Then follow with the seaweed and the onionseed.
Liquidize the chili and the garlic. I find that hitting with the side of the knife makes the job of peeling the garlic easier.
Then put about two pints of water. And bring to just under a boil.
Reduce heat, ’til a blub about every 10 or so seconds. I don’t know what that’s in technical terms but it tends to be about #2/3 on the dial. I cooked on that heat for about an hour all told. But mostly all that is being cooked is the chickpeas, so really one can get away with 40 mins. Then allow to cool.
Now while this is very good the day it’s made, the following days it improved dramatically. But what lifts this out of the ordinary in the seaweed, I believe. Those that know anchovy and what it can do to a dish. Well the seaweed can be used instead and it will have the added advantage of a natural thickener.
As I was cooking it I reached out for the Worcester sauce. But I was out. Something I’m glad for as it would have ruined the dish.
I cooked this ‘wet’ with the two pints of water in at the end. But I expect to get a drier consistency a pint less would still get the job done. But in those circumstances the chickpeas should be cook independently and added after the cooking process.