In our last Culinary Passport class, we traveled in South Asia with Raquel DeHoyos, blogger at Boastful Food. Raquel combined garbanzo beans, also known as chickpeas, with fenugreek, a spice commonly used in Indian cuisine. Chickpeas are a wonderful vegetarian-friendly source of protein as well as fiber. Fenugreek can be used as both an herb and a spice, depending on whether the seeds or the leaves are used. This particular recipe uses fenugreek seeds, which contribute a slight maple flavor as well as subtle hints of sweetness and bitterness. Take a look below for the full recipe!
Roasted Acorn Squash with Garbanzo Beans in Coconut-Fenugreek Broth (serves 6)
3 small acorn squash
2- 15 oz cans garbanzo beans, rinsed
1- 14.5 oz can diced tomato with juice
1- 13.5 fl oz can coconut milk
1/2 medium yellow onion, diced
2 TBS fresh ginger, peeled and finely minced
1 small bunch cilantro, washed and rough chopped
1 tsp ground coriander
1 TBS fenugreek seeds
4 TBS vegetable oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
Preheat oven to 350°.
Cut acorn squash into six halves and drizzle with 3 TBS of vegetable oil. Sprinkle with 1/2 tsp salt and pepper and place cut side down onto a parchment-lined or non-stick baking sheet. Roast for 50 minutes or until you can easily pierce the skin with the tip of a small paring knife.
In a medium saucepot, add remaining tablespoon of oil and bring to medium-low heat. Add diced onions and cook until soft and slightly brown. Next, add minced ginger, ground coriander and fenugreek seeds and lightly toast until spices start to release their scent. Be careful not to burn the fenugreek seeds as they can become very bitter.
Add in garbanzos, diced tomatoes and coconut milk and remaining teaspoon of salt. Simmer over medium heat for about 15 minutes. Lastly, mix in chopped cilantro.
When acorn squash is done, remove seeds with a spoon and fill the center with 1/2-1 cup of the stewed garbanzos depending on the size of your squash. Garnish with chopped cilantro and serve.
Interested in participating in our Culinary Passport series? Our next class will be on Thursday, April 23rd at 11am in the Atrium Kitchen. All classes within the series are free and everyone is welcome!
This week marked the start of the Culinary Passport Series in the Atrium Kitchen. Each week, participants will travel around the globe to learn about and sample recipes from a variety of different cuisines. Most recently, we traveled to Mexico with Charlette from the Pike Place Market Senior Center.
During the class, participants learned how to make huevos rancheros or ranch styled eggs. This dish that combines corn tortillas, eggs, and salsa is a popular breakfast item. We’ve included the recipe below!
Huevos Racheros (serves 4)
- 4 corn tortillas
- ½ cup vegetable oil
- 2 cups salsa, room temperature
- 4 large eggs
- 1 cup cheddar cheese
- In a skillet, heat oil (about ½-inch deep) over medium to high heat.
- Add 1 tortilla at a time and fry each for about 5 seconds until softened but not crisp. Place on paper towels to drain.
- Heat a small amount of vegetable oil in a large skillet over medium to high heat; break the 4 eggs into the skillet and fry them, 2 to 3 minutes per side (or until the whites are cooked and the yolk is no longer runny).
- Place a tortilla on each of 4 dinner plates, topping each tortilla with a fried egg.
- Pour ½ cup of salsa over each egg and top with ¼ cup cheese and a few slices of avocado.
Interested in participating in the Culinary Passport series? Our next class, where we’ll learn how to combine spices to create traditional ethnic flavors at home, will be on Thursday, April 9th at 11am. All classes within the series are free and everyone is welcome!
Over the last thirty-five years the Pike Place Market Foundation has been working hard to make the Market more affordable and accessible for our neighbors. Use this as your guide to find good food and information without breaking your budget. Please reach out with new ideas, suggestions or comments.
Have a good day!