Food Dreaming
When I'm half asleep either in the morning or night I often imagine what I'll make for lunch one of the next days. Since my wife is vegetarian, it's usually a complicated vegetarian/vegan dish.
This one was white beans, chickpeas, and red beans boiled separately (the chickpeas with bay leaf and garlic cloves) until almost tender; then finished cooking in a spicy tomato sauce (garlic, onion and shallot finely diced, with a bit of chilli) sauteed in EVOO, with a couple of tomatoes finely chopped, a good glug of tomato paste, a good splash of V8 juice, a good dose of fresh rosemary and basil (finely diced), a dash of curry powder for depth, and — of course — a good glug of Maggi for umami.
I also added a bit of Moroccan chermoula spice.
If as you're cooking the sauce, it doesn't seem liquid enough, add in some of the beans'/chickpeas' water.
Spiralize a small zucchini (for two), sauter 1/2 a small red onion in olive oil, and add in the zucchini, season with salt, pepper, and a splash of Maggi and cook on fairly low heat until the zucchini is soft and 'al dente'.
Serve the zucchini on a warmed plate, and top with the bean mixture...
Food Dreaming
When I'm half asleep either in the morning or night I often imagine what I'll make for lunch one of the next days. Since my wife is vegetarian, it's usually a complicated vegetarian/vegan dish.
This one was white beans, chickpeas, and red beans boiled separately (the chickpeas with bay leaf and garlic cloves) until almost tender; then finished cooking in a spicy tomato sauce (garlic, onion and shallot finely diced, with a bit of chilli) sauteed in EVOO, with a couple of tomatoes finely chopped, a good glug of tomato paste, a good splash of V8 juice, a good dose of fresh rosemary and basil (finely diced), a dash of curry powder for depth, and — of course — a good glug of Maggi for umami.
I also added a bit of Moroccan chermoula spice.
If as you're cooking the sauce, it doesn't seem liquid enough, add in some of the beans'/chickpeas' water.
Spiralize a small zucchini (for two), sauter 1/2 a small red onion in olive oil, and add in the zucchini, season with salt, pepper, and a splash of Maggi and cook on fairly low heat until the zucchini is soft and 'al dente'.
Serve the zucchini on a warmed plate, and top with the bean mixture...