Little Blog Of Recipes

Chickpea and hominy stew

So I’ve been dabbling with the whole Meatless Monday thing lately. I’ve been noshing on salads and burritos because to me the idea of pigging out (pun fully intended) on factory-produced Boca or Morningstar Farms seems to defeat at least part of the spirit of the whole thing. Also it seems that a lot of vegetarian cooking can be time-consuming or expensive what with the roasting of the carb-laden root veggies and the purchase of vegetables that are more easily found at Whole Foods than your average grocery store in Upper Bubbastan. I’ve found a couple of good-sounding fritter/patty recipes that I’ll be trying out soon, but this soup recipe that I’ve adapted from a 15 year old issue of Eating Well (?) was easy as heck, fast to make and only required a trip to the store for 2 ingredients.

Chickpea & Hominy Stew

Ingredients
2 tsp olive oil
2 large onions, chopped
1 minced, seeded Anaheim chile
4 cloves minced garlic
3 cups water
1 can diced tomatoes
3 cans chickpeas, rinsed and drained
(15 oz cans or equivalent amount of soaked beans)
1 can hominy, your choice of color
1 can vegetable stock
2 cups chopped spinach OR
1 pack frozen chopped spinach, thawed and drained
1/4 tsp pepper
1/4 tsp cumin
1/2 tsp red pepper, flakes or to taste

Directions

Heat oil over medium high heat in a large pot. Add onion, chile and garlic. Saute until onion is just becoming translucent. Toss in the next five ingredients (water thru broth) and bring to a boil. Cover the pot, reduce heat to low and simmer for 20-30 minutes. Stir in spinach, black pepper, cumin and red pepper flakes and simmer a couple minutes more to allow spices to meld.

Serves 4-6