Page 89 - Taste_and_Travel_International

TASTE;5TRAVEL KITCHEN

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Vegetarian it
Voyager

SERVES 4 VEGETARIAN VOYAGER
Moroccan
White Bean Stew COOK GUIDE
Loubia Olive Oil 2 Tbs Turmeric Powder 1 tsp

Cumin Powder 1 tsp
Onion 1 medium, chopped
Garlic 3 cloves, minced Hot or Sweet Paprika 1 tsp
Cannellini Beans Bay Leaf 1
1 x 540 ml can
L Crushed Tomatoes Pepper to taste
OUBIA — a dish of stewed beans —
Freshly Ground Black
appears in various forms in different parts
1 x 400 ml can
of the world. What all the dishes have in
Salt to taste
White Wine or Water
common is beans, of one kind or another,
Kale leafy part only,
1 cup
cooked slowly with aromatics and enough
liquid to form a soupy stew. In Lebanese
Fresh Parsley for garnish
¼ cup, chopped
cuisine, (1 % ƫinvolves green beans or green beans with Sundried Tomatoes roughly chopped, 3 cups
beef, in Afghanistan (+ % or (+ 5 is made with red
kidney beans and in the Punjab you’ll find (+ % , a curry 1 HEAT the olive oil in a Dutch oven or deep skillet. Sauté
of black-eyed beans. Culinary historian Claudia Roden the onions until they are translucent and starting to
includes a recipe for a black-eyed pea salad, called brown. Add the garlic and sauté for a few seconds until
(+1 % , in $!ƫ ++'ƫ+"ƫ !3%/$ƫ ++ . Canadian author fragrant.
and culinary anthropologist Naomi Duguid, in her latest
2 ADD all remaining ingredients except the kale and
award-winning book, !./% , definesƫ(+ %+/, as they are
parsley. Bring to a simmer, cover and cook for about
known in that region, simply as vegetable stews.
20 minutes. Stir in the chopped kale and cook for a few
Dried beans need to be soaked overnight but this
minutes more until the kale is wilted and soft.
version of Moroccan loubia, using canned white beans,
is an easy, warming and nourishing dish, just right for 3 SPRINKLE with chopped parsley and serve over rice or
warding off winter’s chill. Serve with crusty bread or with crusty bread.
over rice for a satisfying vegetarian meal.

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 87