This delicious soup is chock full of vegetarian goodness and packed with hearty flavours. The harissa spices heat the taste buds in a myriad of ways, but the true depth of flavour comes from soaking dried chickpeas in witbier, a delicious brew that’s beautifully smooth and refreshing.
Summertime dishes spiced with complex harissa flavours and laced with a hint of citrus pair well with light-bodied and refreshing craft Belgian wheat beers (witbier). Their distinct citrus flavours finished with stone fruits are ideal beverages to quaff.
In large bowl, combine chickpeas with 3 cups (750 mL) cold water and beer. Cover and set aside at room temperature to soak for up to 24 hours.
Drain, rinse, and place chickpeas in large saucepan with bay leaf, salt, and baking soda. Cover with plenty of water to exceed 3 in (7.5 cm) above the chickpeas. Bring to a boil. With lid ajar, reduce heat to medium-low and cook for 30 to 90 minutes. The amount of time will depend on the freshness of the dried beans and how tender you like them. When done as you like, drain well. Chickpeas can be made ahead and refrigerated or frozen until ready to make soup.
In large, heavy saucepan, heat oil. Add onion, celery, and carrots; sauteu0301 until onion is softened and begins to turn golden. Add spices, salt, and pepper, and stir to coat vegetables. Stir in cooked chickpeas, stock, tomato sauce, and half the chopped parsley and cilantro. Bring to a boil. With lid ajar, reduce heat to medium-low and simmer for 25 minutes.
Stir in lentils and bring to a boil. Cover, reduce to medium-low and simmer for another 20 minutes until lentils are tender but not mushy. Add a splash of water if soup is too thick. Add more harissa spice to taste, if you wish.
To serve, squeeze some lime juice into each serving and sprinkle with remaining fresh parsley and cilantro. Delicious with a small glass of witbier on the side.
This recipe is part of the Brewed Flavours collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.