DAY Recipe

INGREDIENTS

500 g chicken breasts
2cooking onions
750 g mushrooms
6 garlic cloves
2 teaspoons pickled ginger
100 ml vegetable ghee or oil
1 1/2 tablespoons paprika
1 1/2 tablespoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
4 green cardamom pods (slightly crushed)
4 bay leaves
500 ml pasata or sieved tomatoes
100 ml plain yogurt
400 g chickpeas
280 ml coconut milk
1 teaspoon salt

DIRECTIONS

Chop chicken, onion and mushrooms, slice garlic very thinly.

Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.

Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the [...]

Pairing chick-peas and Swiss chard is nothing new—Armenians have been doing it for generations. But with great tomatoes and a squeeze of lemon, this quick vegetable stew is as fresh as summer. If you can’t find Swiss chard, spinach is an authentic substitute.

[...]

INGREDIENTS

250 g dried garbanzo beans
8 chicken legs
2 red capsicums
4 chilies
2 tablespoons olive oil
6 garlic cloves
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
1 cup water

DIRECTIONS

Soak chick peas over night in cold water. Boil in clean water til cooked (approx 45 mins) drain, allow to cool and remove skin by pinching them between fingers.

Remove stalks, white bit aqnd seeds from capsicums and chillies.

HYeat oil in a large tagine, add the garlic, [...]

INGREDIENTS

vegetable oil (for deep-frying)
2 (15ounce)cans chickpeas , drained, rinsed, drained again on paper towels, and patted dry
3/4 teaspoon smoked hot paprika
3/4 teaspoon flaky sea salt

DIRECTIONS

In large heavy pot, heat 3 inches oil until deep-fat thermometer registers 375°F Carefully add.
chickpeas and fry until crisp and dark golden, 5 to 7 minutes. Using fine-mesh spider or slotted spoon,.
transfer to paper towel-lined plate. Sprinkle immediately with paprika and [...]

INGREDIENTS

2 tablespoons basil oilorother other flavored oil (I used Wegman’s Basting Oil)
8 ounces mirepoix (equal parts onions, celery and carrots diced fine)
2 tablespoons minced garlic
16 ounces lentils
28 ounces diced Italian tomatoes (or use stewed tomatoes)
2 quarts vegetable stock
1 teaspoon coriander seeds or
1/2 teaspoon ground coriander
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
15 ounces garbanzo beans , rinsed and drained
2 tablespoons chopped cilantro
salt

DIRECTIONS

In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, [...]