Thanks to our friend and supplier Laurence over at Sinai Gourmet. Their ‘hot sauce coulis’ are unmatched in bringing the flavour of fresh chilis to a dish. With no vinegar added and a base of olive oil they are spectacular and range from a ‘pretty mild’ Poblano to a ‘house on fire’ Reaper (yes, it IS 40% hotter than Ghost Pepper).
We ‘took’ his recipe and added our own touches, adding SOOC Balsamic Vinegar, amplifies all the flavours and gives it some added depth.
According to Laurence, “If you want to add more protein, you can add chicken or tofu to this recipe. We like to eat it with pita bread and soft boiled eggs at our house.”
ANY way, it is TASTY!
2 Tbsp SOOC Extra Virgin Olive Oil (your favourite medium to robust intensity oil for this one!)
2 Tbsp SOOC Neapolitan Herb Dark Balsamic
3 cloves garlic
1 tbsp fresh grated ginger or 1 tsp dried
1 large onion
2 Tbsp curry powder
1 Tbsp smoked paprika
1-2 Tbsp Sinai Gourmet Jalapeno Original Hot Sauce (available at SOOC)
(or Habanero if you are BIG on heat!)
2 x 15 oz can diced tomatoes
6 potatoes, cut into cubes (about 2 pounds)
15 oz can chickpeas
4-5 carrots, cut into slices
4 cups vegetable broth
2 cups fresh or frozen spinach
salt/pepper, to taste
Extra Garnishes (if you like) a squeeze of fresh lime juice, a tsp of plain yogurt or sour cream, fresh chopped cilantro
In a large pot, cook the onion, garlic, and ginger in the SOOC Extra Virgin Olive Oil until the onions are soft and translucent. Add the spices; cook for another 2 minutes.
Add the potatoes, tomatoes, carrots, and chickpeas. Cook for another 5 minutes, stirring. Add broth, and bring to a low boil.
Add the SOOC Neapolitan Herb Dark Balsamic, cover with a lid and turn heat to low. Let simmer until the carrots and potatoes are soft (30-45 mins, depending on how big you cut the pieces).
Use an immersion blender or potato masher to mash up about 1/4 of the stew, to give it a nice thick texture. Stir in the spinach until it wilts/defrosts.
Add salt/pepper to taste, and more Sinai Gourmet on top if you like it extra spicy!
Garnish with extras if you choose.
NOTE: this makes a big pot of stew (6 to 8 servings or more), so you could halve it if you like, although it will also freeze well for later!.