A beautiful meditative weekend led into clambering around town in the snow looking for groceries and gifts, then to throwing together a delightful birthday dinner for my sister-in-law Sharon, and family ... I made this soup, recipe from Carey. I used cranberry beans instead of fava beans (fava beans are too dry for my taste), no chickpeas, a different chili paste and only half of what they called for (didn't want it to be too hot for the kids), and substituted quinoa for the couscous. It was terrific!
All that did not leave much time for practice, sigh. I played a few scales after 9, quietly (and quite nicely on the high end, I might add).
Oh, and I have no idea why they said to saute the vegetables in water, I used olive oil.
1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous
1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.
2. Stir in the couscous, cover and let sit for 10 minutes.
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