Friday, December 19, 2008

Middle Eastern Vegetable Ragout

Melanie got this recipe from an Arabic cookbook, and upon testing, results indicated delicious. We ate it with flatbread, but it'd be good on rice as well. I've translated it from the cookbook.:

3 Tbsp Olive Oil
1 Onion, cut into slivers
2 cloves crushed garlic
4 small zucchini, cut into circles (remember these are theoretically the lighter green, almost grey middle eastern ones)
2 tomatoes, diced
1 can chickpeas
1 c. water (or less if you want to eat it with bread)
Salt, cumin and cinnamon to taste

1. Saute onion and garlic in olive oil.
2. When onion is transparent(in the Arabic: 'when the onion becomes blond'. Go figure.), add zucchini, and cook for a short while.
3. Add tomatoes, chickpeas, water, spices and cook, covered, on medium for around 20 minutes.

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