Catching up with the blog... This was a really yummy dish from Food & Wine. I didn't realize it was intended as a side dish so it really only produced about 3 meal size portions. In the future I might double it to have as a dish for two people to eat several times throughout the week!
I had also never cooked with annatto seeds before, also called achiote. After some internet research I found that annatto is often referred to as "poor man's saffron" and is used to give color to dishes. A pinch of paprika or turmeric or a combo of both was most often recommended as a substitute. Turns out the Dill Pickle Co-op does sell bulk annatto seeds so I proceeded with the recipe as described. Your local grocer might have some as well, if not try the pinch of paprika/turmeric substitution.
SAUTEED CHICKPEAS WITH HAM AND KALE
2 Tbso annatto seeds
6 Tbsp olive oil
1 small onion cut into 1 inch dice
1 small can of diced tomatoes, some liquid drained off
one 4oz piece of smoked cured ham, sliced 1/2 inch thick and diced
salt and pepper
3 garlic cloves finely chopped
one 19oz can of chickpeas, drained and rinsed
2 Tbsp ancho chile powder
1 tsp dried oregano
1/2 cup water
1/2 pound kale, stems discarded and leaves chopped
fresh lemon juice
--In a small sauce pan cook the annatto seeds in the olive oil over low heat for 5 minutes. Strain the oil through a seive over a bowl or jar and discard the seeds. Set the infused oil aside
--In a larget skillet or dutch oven, heat 2 Tbsp of the annatto oil. Add the onion and cook over medium heat until the onion starts to brown, about 8 minutes
--Add the tomates and ham and season with salt and pepper. Cook over high heat for about 3 minutes. Scrape the mixture into a bowl
--Wipe out the skillet or dutch oven, add the rest of the annatto oil (I didn't quite use all of it) and the garlic and cook over medium heat about 2 minutes.
--Add the chickpeas and cook on med-high heat about 3 minutes, or until the chickpeas are about to brown
--Add the ancho chili powder, oregano and cook 1 minute
--Add the tomato and ham mixture and water and bring to a boil
--Lower the heat to medium, add the kale leaves, cover and cook until the kale is tender, about 5 minutes
--Stir in some lemon juice to taste (1-2 Tbsp) and season with salt and pepper
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