Pepper Stew with Corn Dumplings

As promised, Pepper Stew with Corn Dumplings. This recipe is based on a version my good friend Balázs made when he visited me in Berkeley a few years ago. He and his brother were on an American tour, and they called home to their mother in Budapest to make sure they were making the lecsó properly. It's a famous dish, and the Pixar film Ratatouille was called L'ecsó in Hungarian--the homey pepper stew substituting for the eggplant one that touches the grouchy critic's heart and inspires him to proclaim, "Anyone can cook!"

Balázs and Korecs took such care, peeling their peppers, and slowly cooking the tomatoes and onions. It was the height of summer, and everything was so fresh and delicious. This is a quicker version, vegetarian, which is not very authentic, and using canned tomatoes, but delicious all the same. We usually eat this over brown rice, and sometimes with a dollop of yogurt. The other night I had the brilliant idea to make dumplings for the stew, it was genius, I have to say.

Pepper Stew with Corn Dumplings
Makes 4 servings
Takes 1 hour

1 medium onion, diced
1 clove garlic, sliced
1 teaspoon smoked paprika
1 teaspoon sweet paprika
3–6 peppers, Hungarian peppers ideally, but red peppers otherwise (not green--they go to mush!  Also, if you are using Hungarian peppers, be sure to remove the stems and seeds, they can be hot)

1 500 ml (16 oz or so) canned tomatoes

1/2 cup flour
1/2 cup corn meal
1 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons vegan margarine (or olive oil, or butter!)
1/2 cup ice cold water

In a pot, saute the onions and garlic on medium heat.  When they've softened, add the paprikas and saute until fragrant.  Add the peppers, and continue to saute until they've softened as well.  Add the canned tomatoes, salt, some black pepper, and turn down the heat to a simmer.

Combine flour, corn meal, baking powder and salt in a large bowl.  Mix in the margarine with your fingertips until the dough resemble course meal.  Add the water and combine to form a dough.  It will be heavy.  Divide into seven balls.  Drop them carefully into the stew.  Cover and simmer very gently for 20 minutes.  Check on the dumplings--they are done when you put a knife in them and they are cooked through.

The dumplings are like little pieces of cornbread that have already been dunked and soaked up all the juices!

Tomato Bread Soup

I've never eaten bread soup before, but I've always been intrigued by the idea of turning stale bread into a thick soup.  We had half a baguette and the last of the tomatoes from the farmers market and it seemed the perfect chance to try this out.  Since it is cold and I am developing a cold, the idea of a supposedly hearty tomato soup especially pinged my heart.  This one has some Spanish flavours, smoked paprika and a red pepper, but those could be taken out and replaced with simple perfect basil.

Bread Soup

Makes 4 servings

Takes 1 hour

2 cloves garlic, smashed

1 small carrot, chopped

2 small onions, diced

1 not so hot chile (this was from my local farmer's market - not so spicy, a red pepper would be ok)

1/2 tsp. smoked paprika

black pepper

1/2 cup white wine

5 thick slices of stale bread, crusts removed (and saved*), and cut into 2 inch cubes

6 tomatoes, diced

a few sprigs parsley

1 tsp. salt (probably more)

4 cups of water

In a pot on medium high heat, saute the onions, carrot and garlic in olive oil until onions get translucent and begin to brown.  Add the chile, and saute for a moment before adding smoked paprika and pepper.  Stir until the oil looks red, about 2 minutes.

Add white wine, let combine for a minute, and the stir in bread.  It will soak up all the liquid!

Let it sit for a couple of minutes, absorbing, and then add tomatoes and parsley.  Stir a bit, and then let the bread absorb some more.

Add salt and 4 cups of water, bring to a boil, and then reduce heat to low.  Simmer, uncovered for about 45 minutes until the tomatoes are soft and breaking up.

*  I made croutons with my bread crusts!  Toss with olive oil, salt and pepper, and toast in an oven at 350 degrees for about 15 minutes.  Make sure you check on them about half way through.  Great on top of the soup!  If you can stop yourself from eating them right away!

Channa Masala

Diwali is coming in one month!  Faithful readers will recall that last year, there were two Diwali posts, and they were among the first to be published on this blog.  I am a celebratist, and in preparation for this year's festivities, I've decided to publish Indian recipes in the month leading up to the holiday on November 5.  It is my solemn vow to post at least one Indian recipe a week to help you plan your festivities.

Channa Masala* is one of my favorite foods.  It is so warm and satisfying, and the chick peas have a gentle nuttiness that is the perfect complement to the tangy sauce.  It doesn't have to be super spicy, but when made well, channa masala has a lot of flavor.  This recipe is a perfect balance of tangy, spicy, salty creamy goodness.  This recipe might be the best channa masala I have ever made in my life--so get cooking!

Channa Masala

Takes 2 hours (plus overnight soaking)

Makes 6 (large) servings

2 cups dried chick peas, soaked overnight

2 small onions, diced

2 cloves of garlic, minced

1/2 inch piece of ginger, skinned and minced (an equal amount to the garlic)

1 green chile, halved lengthwise

1 stick cinnamon

1 bay leaf

pepper corns (about 7)

1/2 tsp. Garam masala

2 Tbsp. tomato paste (or 1 large tomato, chopped)

1 Tbsp. salt

cilantro

lime

Drain the pre-soaked chick peas, rinse, and set aside.

In a large, heavy pot, saute the garlic and ginger on medium-high heat for about 2 minutes, or until they become translucent and just start to brown.  Add the onions and one half of the green chile and saute some more so that the onions are translucent and are just starting to brown.  Add the bay leaf, cinnamon stick, pepper corns and garam masala and saute until really fragrant.  Add tomato paste, and saute until the oil becomes red (if you use fresh tomatoes it will take longer).  Add the chick peas, stir together for a few minutes, and then add 6 cups water.  Bring to a boil, then reduce heat, cover and simmer for about 1 hour and 30 minutes.

When the chick peas are soft, add the second half of the green chile.  Check for salt and spice.  Add more garam masala if you like.  When ready to serve, top with chopped cilantro and a squeeze of lime juice.

Channa masala only gets better with time.  So make it earlier in the day and let it sit at room temperature, heating it up again just before eating.  Or even make it the day before and let it sit in the refrigerator over night.

This is great with aloo parathas, Cracked-wheat chapatis, or just rice.  Enjoy!

 Sorry for the bad pictures!  But I just had to post!

*  Channa Masala is also called chole.  It's also spelled chana masala, but I think that spelling is a bad transliteration.  But I'm no expert!