The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 2:25 AM
- Messages
- 5,713
- Location
- Detroit, USA
- Website
- absolute0cooking.com
First, a look into my creative process. I accidentally added cannellini beans, because the label was turned, and it was sitting next to the garbanzo beans. I thought for a moment about keeping them, but I decided to maintain the purity of my original vision. So, I spent the next 15 minutes fishing the beans out of the pot.
Not part of the creative process: the Argon Oil of Morocco on the table. This is used for hair, not cooking. But, it was coincidentally on the table when I decided to take the picture.
Finally, the addition of saffron wasn't just a gimmick to quality this recipe for the recipe challenge. The floral quality of the saffron weaves its way through the earthy character of spices. Cardamom was always part of the recipe, and it also has floral notes.
Ingredients
1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
½ red onion, chopped
1 large, ripe hatch chili pepper chopped
1 large zucchinis, cut in chunks
½ cup currants
1 (14.5 ounce) can garbanzo beans, drained
¼ teaspoon saffron threads
2 cups chicken broth
1 ½ cups couscous
1 teaspoon salt, adjusted to taste
Directions
1. Soak saffron threads with a few tablespoons of the chicken stock.
2. Place a large pot over medium heat. Stir in cumin, ginger, cloves, cardamom, coriander, and allspice; gently toast until fragrant, stirring frequently, about 2 to 3 minutes. Stir in oil, onion, and pepper, and cook until softened. Stir in zucchini and cook for 5 minutes, stirring occasionally. Stir in currants and chickpeas.
3. Add chicken broth, and saffron mixture. Turn heat to high and bring to a boil. When the mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes.
