A monthly experiment.

On Friday we finished up the leftovers I had from the previous two days, so nothing new to report there.

On Saturday we made a dish from Dino’s cookbook called Alternative Vegan. If you have the chance order it, it’s amazing and will teach you more than I ever could.

We started with Chickpea and Tomato soup (kind of). Let’s start with the ingredient list

  • Cumin seeds
  • Sesame seeds
  • Turmeric
  • 1 chopped onion
  • 1 can tomatoes
  • 1 can chickpeas, drained
  • Vegetable stock or water

Get some oil up pretty hot and toss in the cumin seeds. I used a decent amount, maybe 1 tbsp total. I also used a screen over my pan because these suckers explode. Anyway toss them in and you should hear them begin to detonate, a wonderful smoky flavor will begin wafting off the pan. After about 30 seconds toss in the sesame seeds, again 1 tbsp, these will also explode. As they explode a wonderful hint of sweetness will begin emanating from the pan and mixing with the smokiness of the cumin. At this stage add the turmeric, another tbsp here. Mix it all around and add the onions and mix them until they are yellow and coated. Now let these soften for a minute or two by adding a pinch of salt and stirring a little bit.

Once the onions are soft but not brown, add the tomatoes and crush them a little with the spoon you are using (you are using a wooden spoon right?) they will begin to break down a little, this is a good thing. After they have come up to temp add the chickpeas and stir until the chickpeas are hot. Then add as much vegetable stock or water as you want, bring to a simmer and it’s ready. Salt to taste.

I served mine over some thick rice noodles and it was not needed (and they weren’t very good, stupid instructions on the back) so I recommend some rice or a nice crusty loaf of bread.


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