I’m a little late for the Orthodox Mother’s Digest’s Bean Soup Recipe Party, but I wanted to post this delicious soup anyway. It’s delicious when freshly made, but even better if allowed to sit for a few days. I made this batch last Friday to be served for dinner this Thursday. Yum!
Easiest Indian Stew (from Martha Stewert’s Everyday Food)
Ingredients
Serves 4.
* 1 cup long-grain white rice
* 2 tablespoons vegetable oil, such as safflower
* 1 medium onion, minced
* 2 garlic cloves, finely chopped
* Coarse salt and ground pepper
* 1 tablespoon curry powder, plus more for garnish
* 1 teaspoon ground ginger
* 3 cups homemade or best-quality store-bought tomato sauce
* 2 cans (15 ounces each) chickpeas, rinsed and drained
* 1 tablespoon fresh lime juice, plus lime wedges for garnish
* 1/2 cup plain low-fat yogurt (optional)
Directions
1. Cook rice according to package instructions; cover, and keep warm.
2. While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
