Tasty Mind Morsels

Nibbles and Bits for your Mind/Body/Soul Palate

Vegan Delicata and Garbanzo Bean Sauce with Forbidden Rice January 31, 2012

Filed under: Recipes — Kristin Eline @ 4:43 pm
Tags: , , , , , , ,

My friend, Alli, sprang a cooking challenge at the start of last weekend: I love cooking, so I decided to partake in the challenge. ūüôā


I, of course, accepted the challenge with very little time to spare…so I chose to play with a relatively simple recipe I found online on She Knows: Miso Vegan: Saucy Pumpkin and Chickpeas with Jasmine Rice.

(I cheated a little bit, I know, as this recipe is already a vegan recipe!)

The recipe called for the following ingredients [text in brackets indicates where I modified]:

  • 1 cup [Black Forbidden] rice / [1 cup distilled water]
  • 2 cups water or vegetable broth
  • 2 tablespoons¬† [tsp] coconut oil + 1 Tbsp olive oil
  • [1/2] onion, halved, thinly sliced
  • 2 cups diced [Delicata squash and white sweet potatoes]¬†pumpkin (or other winter squash or sweet potatoes)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground [Jamaican Allspice] cloves
  • Pinch of red pepper flakes
  • Salt and freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 15-oz¬†can fire-roasted diced tomatoes
  • 1/2 cup vegetable broth
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained
  • 3 tablespoons finely chopped fresh parsley
  • [Mache for garnish]

When I look at recipes, I usually look for things I DO have, first. If I have something similar to an ingredient, I use that, instead. It saves me cash and it (sometimes) saves me a trip to the supermarket.

Looking at this list (and the picture this blogger presented), I knew immediately that the black forbidden rice in my cupboard would be both more nutritious (it boasts 18 amino acids, zinc, copper, carotene, and a delicious nutty flavor), and colorful (who can resist that COLOR?)

So I substituted jasmine rice for my heirloom Indonesian black rice (“Forbidden Rice”).

Next, I pulled some homemade veggie broth I had made months ago and jarred – a mixture of vegetable trimmings from various adventures in my kitchen ūüôā

This recipe’s author may have used pumpkin in her recipe, but I like to mix it up…so I used a delicious, Delicata squash. Delicata squash is a winter squash that tastes like a sweet potato/pumpkin/acorn squash. It’s sweet and nutty. And was PERFECT for this recipe. I baked the Delicata and shaved its skin off to use its¬†delectable, yellow¬†meat. I also used 1 small white sweet potato to add variety.

Before pulling skin off.

Shaving off skin after baking. May be using incorrect form here...lol.

The last time I used the full amount of onion a recipe called for (with the exception of¬†Epicurious.com¬†recipes), I ended up with an onion stew…it was gross. So I decided to use half of the onion this recipe calls for.

I also decided to “fire-roast” my own tomatoes – always a treat!


Before Roasting the 'Maters!

Before peeling skins away.

Finally, I am pretty against using canned anything in my recipes. The chemicals lining the inside of cans are toxic Рespecially when that can has been sitting on a grocery shelf for god-knows-how-long. But last night, I was want for time, so I caved and decided to buy a can of garbanzo beans. If I had had time, I would have soaked some fresh chickpeas overnight.

I skipped the parsley. I’m not a fan of parsley.
I also substituted the cloves for Jamaican Allspice Рthis is a great example of using what I have instead of rushing to the store to buy a jar of ground cloves for 1 recipe.


The Directions: 

After prepping my ingredients…mincing ginger and garlic in a food processor to save time, slicing onion, measuring out spices, broth and oil…and putting equal parts rice and broth into a saucepan on the stove…I began to follow Michelle Borboa’s recipe. Again…I tweaked…because that’s the fun of cooking!!

Michelle’s Directions: [all text in brackets indicate my substitutions/tweaks]

  1. In a medium saucepan over high heat, bring rice and water or broth to a boil. Reduce heat to low and simmer until liquid absorbs.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, [Sweet potato] and [Delicata squash] and stir a few times. Cover skillet and cook, stirring occasionally, for about 4 minutes.
  3. Add coriander, [Jamaican Allspice], and [red] pepper flakes. Season with salt and pepper. Stir and cook [for up to] 1 minute.
  4. Add garlic and ginger and cook, stirring often, for about 1 minute.
  5. Stir in tomatoes and broth. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes or until [squash and potatoes are] soft.
  6. Stir in chickpeas and cook for 5 minutes to slightly reduce the sauce. Stir in parsley.
  7. To serve, pour rice onto a serving platter and top with [squash] mixture. Garnish with 1 mache cluster.

Instead of using the full 2 Tbsp of coconut oil, I used a little olive oil and 2 tsp of ¬†raw coconut oil (very expensive stuff, that raw coconut oil…I will preserve the quantity in my little jar without sacrificing the taste it promotes in a dish!)

So, into the saucepan goes my olive oil, coconut oil, pumpkin, and white sweet potato.

Savory sweet goodness ... INTO THE PAN!

I followed Michelle’s instructions, stirring then covering the first ingredients for 4 minutes on medium heat. This temperature kept the onions from burning.

Next I added all of the dry ingredients: salt, pepper, coriander, Jamaican Allspice…and stirred for a little less than a minute, as I was eager to add the garlic and ginger! Yummy! I loved how all of the sweet spices mixed with the ginger and garlic smelled…VERY¬†Caribbean-y!

I gave these ingredients some time to cook. If you do not let garlic have adequate time to cook before you plunge it into a sauce, the garlic ends up being too spicy/strong in the end, I have found. After about a minute of impatient stirring (GOD it was smelling good and I wanted to eat all.of.it.), I added my own oven-roasted tomatoes and 2 cups of homemade veggie broth…then followed Michelle’s directions.

12 minutes later (the potato had cooked through by then, and since I baked my squash first, I didn’t need for it to cook through) – in go the garbanzo¬†beans! Wee! Waiting for the sauce to reduce, after 5 minutes it looked like this:

After reducing, this sauce looks very much like something you would eat in, say, Pakistan.

With everything ready to serve, I dished out two ice cream scoops-worth of the Forbidden Rice and ladled 2 ladles-worth of the sauce on top. Finally, to add a little green to this colorful dish, I added a sprig of mache lettuce – or as it is called in Germany (where my honey is from):¬†M√§use√∂hrchensalat (“Mouse Ears Salad”).

HAPPY #3:¬†M√§use√∂hrchensalat. It is so amazingly wonderful…a sweet, grassy taste and very delicate in the mouth. OMG. Delicious.

Happy Little Vegan Dinner ūüôā


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s