Where I’ve Been + Middle Eastern Stew


I’ve had so many recipes I’ve wanted to try out, but the past month has been busier than I could’ve imagined it to be. Toward the beginning of November, rehearsals for The Shadow of a Gunman started to pick up a lot, and I was at the school almost every night. The production turned out great and I’m friends with people I never would have met if I hadn’t joined the show. In fact, seeing these people every night and taking after-practice trips to the diner definitely is the reason I have any type of social life at all now. Just knowing I have a group of people, albeit small, that are close enough to hang out at anytime and share the same interests as me is such a relief after the semester I’ve had.

My professors have been slamming us with work and I feel like i’m constantly doing biology. With three lab reports due this week, a fifteen page paper on American reforms due next week, and an analysis of thirty-nine historical poems due next Friday, I am going to be spending a lot of time in the library. Oh and two self-portraits. It might be hard to blog for these next two weeks, but I have a plan that will get me cooking at least once a week.

I’m dedicating each weekend for the next month or so to making delicious soups and stews to keep me warm. Granted, we’re still in the forties here, but having a few recipes up our sleeves will definitely help when temps drop to single digits. This week’s recipe is Middle Eastern Stew. I combined several recipes and added a few things to create this recipe. It isn’t spicy because I was preparing for some plain Janes in my house when I made it. Feel free to add more paprika or cumin (or pepper) if you want a little more heat.IMG_8095

Prep time: 10 min
Cook time: 30 min
Total time: 40 min

1/2 onion
2 carrots, diced (I used three because mine are skinny)
1 cup cauliflower florets
1/2 pound chicken, cut into 1″ chunks
2tbsp olive oil
1tbsp lemon juice
1tbsp cumin
1tbsp paprika
1/2tbsp salt
1tsp pepper
16 oz chick peas
3 cloves garlic, minced
1 1/2 c vegetable broth

  1. Heat the oil over medium heat. Add the garlic and onions. Sauté the onions until they’re soft and translucent. Then add the salt, pepper, cumin, and paprika. Stir.
  2. Add the lemon juice and vegetable broth. Let cook for about 5 minutes.
  3. Add the carrots and chicken. Stir occasionally for about 10 minutes.
  4. Add the cauliflower and chick peas. Stir until the chicken is fully cooked through and the stew is aromatic. This should be about 10-15 minutes.
  5. Serve alone, over rice, or with vegetables.

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