Taking Inventory

I realized that the folder for food photos on my computer was becoming unruly, so I decided to organize it today. What I realized in the process was appalling—I have 28 recipes that I have made and have yet to blog about.

The horror! The shame! The… procrastination!

And if I’m going to be truly honest, then I have to admit that there are many more un-blogged-about recipes than that. They aren’t as obvious since I don’t have photos of the finished products. This often happens because I’m STARVING and just want to eat instead of worrying about lighting and presentation. But I know those delicious little meals are lurking in my guilty subconscious, waiting for blogging redemption.

So, in the spirit of being as productive on my blog as I apparently am in my kitchen, here’s a vegetarian recipe that I made a couple of weeks ago.

(Btw, I have SO been keeping my New Year’s resolution to make veggie meals at least once a week. Go me!)

Moroccan Chickpea Stew
From First for Women, 2008

When to cook: On a weeknight when you need a quick meal and you’re sick of your go-to of pasta or baked chicken. This only takes about 20 minutes to prepare, and couscous cooks in 10 minutes or less!

½ cup chopped onions
2 teaspoon chopped garlic
1 teaspoon Moroccan rub, like the Spice Hunter (I couldn’t find this in our crappily-stocked grocery store, so I used some various spices already in my cupboard…a little ground cumin, thyme, salt and pepper.)
2 Tablespoons olive oil
2 cans (14.5 oz each) fire-roasted diced tomatoes
1 can (15.5 oz) chickpeas, drained.
2 cups arugula
¼ cup raisins (Or Craisins, which I used instead because I had them on hand)
¼ cup slivered almonds
Cooked couscous

Heat oil over large skillet on medium heat. Cook onions, garlic and spices in hot oil. When the onions are soft, add cans of tomatoes and chickpeas; cover and simmer 5 minutes. Stir in arugula, raisins and almonds. Cook 2 minutes. Serve over couscous.

Makes about 4 servings. Total cost: $8.58; $2.15 per serving.