It started snowing again on the West Coast.
I remember thinking I needed to catch up on a few errands and gather a few groceries before Friday. I almost put it off…happy I decided not to postpone. There is over a foot of snow where we are and it’s still coming down. Our road remains un-plowed and my work email is streaming an assortment of “weather related issues”. Not to mention Steve has been somewhat of an on-call tow guy the last two days with friends and neighbours stuck at the bottom of the hill. I hope you are safe and warm where you are.
Lately, I’ve read several political food blog posts. Many say politics has no place in the online food world. I beg to differ with “non-alternative” facts. You see, food has EVERYTHING to do with the politics and political climate. To think otherwise is naive and unwise. Food and food industry is larger than one can imagine by simply admiring the contents of one’s dinner plate. Foreign ingredients? Politics. Fresh produce? Politics. Packaged good? Politics. Access to food? Politics.
Steve and I grow a lot of our own produce, and even that activity is rooted (pun) in politics. There was an article in the Washington Post a few years back discussing the topic of gardening and certain aesthetic issues related to growing food in one’s own yard space. I purposely pulled this quote for you to consider: “Does government belong in our gardens? Absolutely. Who wants neighbors with extremely toxic pesticides or who create public nuisances that degrade a whole community? But there are times when government might go too far.” You can read the full 2011 article here.
I know food blogs are a place of comfort and relaxation from the woes of the world, and I will continue in my efforts to make you feel welcome and like home with me here. There are plenty of beautiful reads out there touching on political issues, so I encourage you to read them when they crop up. Food for thought 😉 This post is not related specifically to any political issue, and I love you no matter what position you take… I’d just like to point out the above truths about our food so we are all on the same page; thank you for taking the time to read it.
Today’s recipe is one that makes me smile. I have been enjoying variations of this fragrant soup for a while now, and decided it was time to create my own version led by some intuition and a few cravings. I’m certainly no expert in the exact history of this dish, other than it originating from Northern Africa (specifically, Morocco)…or maybe it was simply inspired by North African cuisine; if you know, do share below. Cauliflower in this soup lends a lovely meatiness and interesting texture. Plus, cauliflower soaks up so much flavour goodness which makes it somewhat better the next day. Nevertheless, Chickpeas are the star of this dish, with their perfect size, taste and outstanding nutrition. Serve with fresh squeezed lemon and cilantro or parsley.
If you’ve never enjoyed a savory dish spiced with cinnamon, you must try this recipe. The fusion of flavours is outstanding…this is just so good, you guys!
MOROCCAN CHICKPEA and CAULIFLOWER SOUP
This Moroccan chickpea and cauliflower soup is in a league of its own. Cauliflower adds meatiness and soaks up so much flavour. Seasoned with smoked parika and cinnamon and loaded with chickpeas, this dish is hearty, satisfying and unique. Serve with fresh squeezed lemon and cilantro or parsley.
- 1 tbsp olive oil
- ½ large yellow onion chopped
- 2 cloves garlic chopped
- 1 medium medium carrot chopped
- 2 stalks celery chopped
- 1 heaping cup cauliflower cut into small florets
- 2 tsp ground cumin
- ½ tsp cinnamon
- 1/8 tsp cayenne pepper
- ½ tsp smoked paprika
- 2 ½ cups vegetable broth
- 1-14 oz can diced tomatoes or use fresh chopped tomatoes
- 2 cups cooked chickpeas rinsed and drained
- Salt + Pepper to taste
- Juice of 1 lemon
- fresh cilantro or parsley for garnish
In a large pot, over medium heat the oil and add the onion, celery, carrot, cauliflower and garlic. Saute until the vegetables are softened (about 10 minutes). Stir in the spices and cook for another 2 minutes.
Increase the heat to medium high. Add in the vegetable broth, tomatoes and chickpeas and bring to a boil. Reduce the heat and simmer for approx. 10 minutes. Season with salt and pepper.
Serve with fresh squeezed lemon juice and diced parsley or cilantro.