Moroccan Chick Pea Ragu, Herb Enfused Oil

That Squirrel is looking pretty tasty

HELLO CHEFS

"My girlfriend is a vegetarian so I guess that makes me one." Samuel L Jackson, Pulp Fiction.

Great movie and a very prophetic line. The news that there is a meat shortage in the USA is both shocking as well as indicative of how what was will no longer be. The raising, slaughtering and processing of beef, pork and chicken has morphed from a local and regional undertaking to a consolidated enterprise controlled by a few giant corporations. An issue with one or two plants has now resulted in empty grocery cases as well as the powers that be declaring the industry an essential business, thus forcing workers back to the line. I am not all that unhappy that this has occurred, sympathetic to the employees for sure, but as I outlined in my previous blog, Mega Corporations controlling how and what we eat is just wrong. Not to mention how the creatures are being treated in the process. I am neither a vegetarian nor a radical animal rights advocate, although as Samuel Jackson inferred, my wife is one,so…

What I am is a Mediterranean Chef and co-owner of two restaurants whose menus and philosophy are grounded in the geography, its products and culinary history. The region's culinary tradition has been labeled the "Mediterranean Diet". It is high in vegetables, nuts, fruits, grains, seafood and dairy and low on land proteins. The 20 countries that border that sea have been populated for 10 millennium, share a similar climate, grow similar crops, have been trading and warring for uncountable centuries and share culinary traditions, although with variations that can seem insignificant but cause friction never the less. Just try and order a Turkish coffee in a Greek restaurant and see what happens. Egypt, Israel and Lebanon each lay claim to falafel and tabouli (tabbouleh) as a national dish. The inclusion of beef, lamb and pork in our diets is not unhealthy. The dominance of those products in a diet is. Today's recipe, one of the most popular at Republic, has a number of ingredients but once you get themis en plas (everything in its place) ready, it moves very quickly. I have learned that creating a vegetarian meal takes a bit of effort but the results are satisfying in any number of ways. Not to disrespect a perfectly grilled NY strip steak but please let that be a special occasion. So gather the staff for a "pre-meal" run down, grab a cold one and get busy.

MOROCCON CHICK PEA RAGU

CHEFS, this will more than likely require a shopping outing for some of you. I have tried to keep the recipes pantry friendly but sometimes we have to extend ourselves to make this odd time of our lives a bit more tolerable. All of the spices below can be purchased at any of the Middle Eastern markets in the city if not available at the local grocery. Once you have these spices and taste how they can be used I bet they will not be around too long.

SPICE BLEND:

  • 1 teaspoon cardamom
  • 2 tablespoons cumin
  • 1 tablespoon coriander
  • ½ teaspoon allspice
  • 1 tablespoon curry powder
  • 1 teaspoon sumac

RAGU

  • 1 cup dried chick peas, soaked and cooked or 2-15oz cans drained
  • 1 carrot diced
  • 1 onion diced
  • 1 jalapeno pepper diced
  • 2 cloves garlic crushed
  • 1 red pepper diced
  • 1 small can tomato paste
  • 2 cups tomato puree (what ever you have)
  • 1 cup red wine
  • 2 tablespoons pomegranate molasses (this will be a staple table condiment)
  • 3 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • Kosher salt and fresh black pepper

In a pre-heated skillet add the olive oil, diced vegetables and garlic. Cook for 3-4 minutes. Add the tomato paste and cook for 2 minutes than add the chickpeas. Next add the dry spices and toss. When all the ingredients are combined add the tomato puree and red wine. Cook for 5 minutes and then add the fresh herbs. Lower the heat and let simmer for 20 minutes. Remove from the heat and add the pomegranate molasses and toss. Your kitchen will smell amazing.

HERB OIL

  • 1 cup olive oil
  • 3 tablespoons parsley
  • 3 tablespoons mint
  • 1/2-teaspoon salt

Bring a small pot of water to boil and add the herbs. Blanch for 3 minutes and cool under cold water. Drain well. Add the oil to the blender and turn to medium speed, Add the herbs to the running blender.

BE CAREFUL, NOT A JOB FOR THE INTERN.

When all the herbs have been added, blend for 4 minutes or until all the herbs have been macerated into the oil. Refrigerate This will keep for a week.

Make a pot of rice, (or any of the grains I've mentioned in the previous blogs) Place the ragu over the rice and drizzle the oil around the plate. There is a video of me cooking this dish on the Republic web site. Now you are an international cook so this calls for a glass of something nice. Be proud of what you have done, high five the team and take a bow.