Finally, a recipe! Albeit, one that is hard to nail down. I use a bit of this and a bit of that, it is different every time so go ahead and experiement. Use the things you like and leave out the rest. This is both delicious and nutritious. Enjoy!
- 1 small onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 hot green chili, seeded and finely chopped
- 2 stalks celery, chopped
- 2 Tblsp. vegetable oil
- 3 cloves garlic, minced
In a large stock pot, saute all but the garlic in a bit of vegetable oil for a 5 minutes, add the garlic and cook for 1 minute longer. Then add:
- 1 kg. (2.2 pounds) chopped tomatoes, fresh or canned with the juice
- 1 tsp. salt (to taste, use less if tomatoes are canned with salt)
- 1 cup stock (optional)
- 1 1/2 cups water, can add more later if consistency is too thick
Bring to a boil, then reduce the heat. Cover and cook for about 15 minutes until the tomatoes break down into a pulp. Then add:
- 1 Tblsp. chopped fresh coriander (cilantro)
- 1 tsp. paprika (optional)
- 1/2 tsp. chili powder* (cayenne pepper)
- 1/2 tsp. ground cumin
- 1 medium potato, diced
- 1 large carrot, diced
Cook about 8-10 minutes until the potato is nearly done, then add:
- 1 can kidney beans, drained
- 1 can chickpeas, drained
- 1/2 cup corn, optional
Cook for 5 minutes more. Taste and add salt or pepper if needed. Serve with crackers or bread.
Black beans or pinto beans also work well as a substitution for chick peas.
*In Pakistan what we call ‘chili powder’ is hot like Cayenne pepper so I use both words. It’s up to you how much heat you want to add.