I love recipes that come from the Sunset Magazine; they're always surprising but simple. And tasty. Since it is a magazine for those who "live in the West", I find that the recipes are often for a palate requiring a bit more than just "meat and potatoes" and perhaps this is what attracts me to them - a nice change of scenery!
This stew contains ingredients that may not necessarily go together, or you may just think that initially. The combined flavors work together really well. I chose to make a vegan version, excluding the chicken and substituting it with tofu and using vegetable broth instead of the chicken one. However, if you would like to stay true to the recipe, you can find it here. Otherwise, you can follow my directions below!
- 4 cups vegetable broth
- 1 container extra hard tofu
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1/2 teaspoonchile powder
- 1/2 teaspoon cayenne
- 1 can fire-roasted diced canned tomatoes
- 2 teaspoons orange zest
- 1/2 cup quinoa
- 1 cup cooked chickpeas (garbanzos), rinsed if canned
- 1 cup pimiento-stuffed small green olives
Overall, the dish is very satisfying and light at the same time. I couldn't stop eating it!