2 tablespoons olive oil
2 onions diced
10 garlic cloves diced
1 (14 ounce) can tomato diced
4 carrot peeled and sliced into thin strips
2 medium potato, peeled and diced
1 small bunch parsley, rinsed and strung together (to simplify removal)
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 zucchini diced
1 (8 ounce) can artichoke heart diced (drain before dicing)
1 (15 ounce) can bean/bean blend of choice (drained)
1 cup plain yogurt
1. In a medium pan, add olive oil and adjust the heat to med-high.
2. Add the diced onions, making sure to stir frequently for 4-5 mins, or until onions are golden-brown.
3. Add the diced garlic and fry for an additional 1 min.
4. Add the diced tomatoes, sliced carrots, diced potatoes and parsley. Reduce heat. Cover and cook 20 mins, stirring occasionally.
5. Add brown sugar, cinnamon, coriander, diced zucchini, diced artichoke hearts, and beans. Cover again and allow to cook for an additional 10 mins.
6. Remove the bunch of parsley. Reduce heat, and add the yogurt. Stir while allowing the dish to cook for another 3-5 minutes before serving.
This dish had a bit of an acquired taste, with a very unorthodox texture to go with it. It made a very savoury side dish, accompanying the other dishes we prepared very well. Please note that eggplants can be quite difficult to cook with, so this can be a bit of a challenge to prepare correctly. The plain yogurt is such a wonderful additive to this dish as well, providing it with the aforementioned savoury flavour.
2 large Eggplants
1/4 cup Olive oil
1 tbsp salt
1 Garlic clove
1 cup Yogurt
1. Skin the eggplants (fairly simple with a small knife) and slice very thin.
2. Fry the slices in olive oil until soft and golden brown (make sure they are really soft).
3. Remove from the frying pan and mash in a large bowl.
4. Dice the garlic really thin, and add to the bowl.
5. Add the yogurt and mix.
1 can of chickpeas (drained)
1 onion, finely chopped
1 tbsp garlic minced well
1 tsp coriander
2 Tbsp parsley, chopped
3/4 tsp cumin
Salt to taste
2 tbsp flour
1/4 cup oil (olive, vegetable, or canola is sufficient.)
1. Mix all the ingredients (except for the oil).
2. Mash up the chickpeas in the mixture.
3. Put in a food processor (If you dont have one, dont worry! You’ll just have to work a little harder mashing it up!).
4. Roll mixture into small balls.
5. Heat the oil in the frying pan until nice an hot, then plop them in and fry them up!
6. Continue frying until golden brown.
1 bunch of parsley diced
½ bunch of mint
1-2 tomatoes diced
1 lemon halved and squeezed
⅓ cup olive oil
¼ tsp salt
1. With a large knife, dice the parsley, mint, and tomato as finely as possible (if you have a food processor, feel free to use it, but be lenient during usage).
2. Mix the diced ingredients into a large bowl.
3. Add olive oil and squeeze the lemon juice onto the mixture. Be sure to only use the juice, and discard the lemons after squeezing.
4. Add salt, and toss or stir well.