"I'm no good at being noble, but it doesn't take much to see that the problems of three little people don't amount to a hill of beans in this crazy world. Someday you'll understand that. Now, now... Here's looking at you kid."
-- Rick, Casablanca
Casablanca is in Morocco. And I made up a Moroccan dish for dinner. But I forgot to take a picture of said creation. So you're getting a picture of beans from a Moroccan street vendor and a quote about beans from the movie Casablanca in my shoddy attempt to atone for my oversight.
Ok, onto the yummy bits. I devised this dish from random leftovers in my kitchen. It's easy, needs only one pot, and provides a refreshing break from my usual Italian routine. Note: The spice measurements are open to improvisation with whatever flavors and strengths you prefer.
4 cloves garlic, minced
1 medium zucchini, cut in 1/2-in. disks
1 medium yellow squash, cut in 1/2-in. disks
I can diced tomatoes
1 can chickpeas (drained)
1/4 cup raisins
1-2 tsp. fresh cilantro (or to taste)
1-2 tsp. paprika (or to taste)
1-2 tsp. cumin (or to taste)
salt (to taste)
pepper (to taste)
Alternate spice mix (a little stronger because of the curry, but balanced out by the sweeter fenugreek):
1-2 tsp. curry (or to taste)
1-2 tsp. fenugreek (or to taste)
Saute the garlic in the olive oil for a couple minutes, until fragrant. Add zucchini and squash; saute for 4-5 minutes. Add tomatoes, chickpeas, raisins, and spices. Cook on med-high heat, uncovered, until the tomato juices are mostly evaporated.
Serve alone, or over cous-cous, or with a side of meat (lamb was a good complement). Makes 4 servings and even better leftovers.
Trust me -- this is the beginning of a beautiful friendship.
Photo by shadowplay