Veganomicon: The Ultimate Vegan Cookbook Part 47

1 cup quinoa

2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

2 cups vegetable broth or reconst.i.tuted bouillon

IN A small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.

Add the tomato paste, coriander, c.u.min, black pepper, and salt; saute for another minute.

Add the quinoa and saute for 2 minutes.

Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.

FRESH DILL-BASMATI RICE WITH CHARD AND CHICKPEAS.

SERVES 4 TO 6.

TIME: ABOUT 65 MINUTES.

Fresh spinach and dill paired with chickpeas and basmati rice makes a complete meal. But we won't hold anything against you if you'd rather pair this alongside any vegetable side and SpicedYogurt Sauce (page 212). It's best prepared in a heavy-bottomed cast-iron pot (such as a Dutch oven), but the combined ingredients can be finished in a rice cooker (follow the manufacturer's instructions).

We like to soak the basmati rice before cooking because it makes the rice exceptionally fluffy. It's totally optional, so if you can't be bothered, skip this step-just rinse the rice and go!

2 cups basmati rice

2 shallots, minced

1 small onion, cut into fine dice

2 tablespoons peanut oil

teaspoon c.u.min seeds

1 teaspoon garam masala

1 bunch fresh dill, large stems removed, chopped finely (about cup)

1 pound chard, washed and any thick stems removed

1 (15-ounce) can chickpeas, drained and rinsed

2 cups water or vegetable stock

1-2 teaspoon salt (use less if using a salty veg- etable stock)

1 teaspoon freshly grated lemon zest

Freshly ground pepper

Pinch of cayenne

Juice of 1 lemon

1-2 lemons, sliced into wedges (optional)

IN A medium-size bowl, rinse the basmati rice with a few changes of water, then cover with at least 2 inches of water. Set aside while preparing the other ingredients, allowing the rice to soak in the water for at least 20 minutes. When ready to use, carefully drain the rice with a fine-mesh strainer.

Steam the chard either in a steamer or a large, covered pot filled with about 2 inches of boiling water. When the chard is limp and bright green, transfer it to a bowl to cool and squeeze as much water as possible from the it. Roll tightly into bunches and chop finely.

In a large, lidded, heavy-bottomed 4-quart pot, heat the peanut oil over medium heat. Add the c.u.min seeds, fry for 15 seconds, then add the shallots and onion. Sprinkle with the garam masala and saute the mixture until the onions and shallots are soft, 6 to 8 minutes. Add the drained rice, folding to coat the grains with spiced oil mixture. Add the chopped dill, chard, chickpeas, veggie stock, salt, lemon zest, pepper, and cayenne. Cover and increase the heat to bring to a boil, then quickly lower the heat to medium-low and tightly cover. Cook for 25 to 30 minutes, until liquid is absorbed and rice is fluffy, watching carefully as not to burn.

Remove from the heat, sprinkle with the lemon juice, fluff the rice with a fork, and cover again. Allow to sit another 10 minutes before serving. with lemon wedges.

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS.

SERVES 4.

TIME: 40 MINUTES.

Israeli couscous is bigger and more fun than your average couscous. You could say they are the beach b.a.l.l.s of the couscous world. This is a Turkish-inspired dish, or at least we think it is; it's fragrantly spiced and would be perfect to serve with roasted or grilled veggies (page 26-35)-try using it to complement sweet potatoes, Brussels sprouts, and/or red peppers.

Toasting the couscous before steaming it gives it a firmer texture and a deeper flavor.

2 tablespoons vegetable oil

3 cloves garlic, minced

2 cups Israeli couscous

2 cups water

1 cinnamon stick

1 teaspoon ground c.u.min