Meat Free Thursdays (Volume 1)

As previously reported on Veni Vidi Victuals, the city of Ghent is encouraging its citizens to give up meat once a week. Thursdays seemed to be the day of choice for this dietary switch, perhaps to avoid the memories of asceticism from a similar Catholic practice on Fridays (though fish was permitted). If anyone doubts the impact giving up meat a few times a week has on the environment, check out this piece in the Washington Post. Perhaps environmental organisations aren’t the best to pitch this idea to the public (certainly health authorities could be more persuasive), but if they had a trove of recipes that were vegetarian and delicious they might peak some interest. In the spirit of this effort, I will endeavour to include a meat/fish free recipe every Thursday.

I have made it clear that I am against the idea of substituting meat from some processed protein alternative. Such ‘foods’ only reinforce the unpleasant reputation of vegetarian and vegan foods. Of course countless families have pasta dishes that are vegetarian and they don’t gristle at the appearance of penne with peppers and tomatoes. Aside from pasta, however, Middle Eastern food is the sceptic’s vegetarian saviour, a redivivus for a misunderstood culinary approach. Fresh vegetables, herbs, and liberal use of olive oil and lemon juice make the cuisine of the Middle East simple, healthy, flavourful, and environmentally friendly.

Let us turn to the ingredients currently in season. Courgettes (zucchinis) still seem to be overflowing at farmer’s markets and locally grown specimens can be found easily at supermarkets as well. This basic recipe combines onions, courgettes, chickpeas, garlic, tumeric, and sultanas for a sweet/savoury dish that is satisfying, yet healthy. If you wish for a vegan option, stop there, though a few dollops of yogurt topped with friend onions and flaked almonds seals this dish for me. It is a chickpea Casanova of sorts. Perhaps it will tempt you to dabble more in vegetarian cooking.

Chickpea Casanova (for one)

1 to 1 and ½ courgette(s), chopped
1 yellow onion, sliced
1 clove garlic, minced
1 carton/tin of chickpeas (around 250g in drained weight)
Turmeric
Sultanas
Salt and Pepper
Parsley

Optional:

1 small yellow onion, sliced
3-4 dollops of yogurt
Paprika
Flaked almonds

Method:

1. Cut the courgette in half, and then slice finely across. Follow by slicing the onion

2. Add a splash of olive oil to a skillet over medium heat, throw in the courgette, then the onion. Stir vigorously for 1-2 minutes.

3. Lower the heat to low/medium and let the vegetables cook slowly for 15-20 min, stirring occasionally.

4. Meanwhile, chop the garlic and parsley and open the carton/tin of chickpeas, draining about half to two-thirds of the liquid.

5. Add the garlic, and then add the chickpeas, stirring well. Finish with a tablespoon or so of turmeric to give a lovely xanthous hue.

6. Let this simmer until most of the water has been steamed off. Add salt to taste.

7. Throw in two(ish) handfuls of sultanas, top with parsley and pepper to taste.


For the non-vegan option:

1. Decant your finished dish (as above) into a serving bowl and let cool slightly (it will take some time).

2. Mean while, slice a small onion and gentle fry it in some olive oil, making sure if browns and caramelises a bit.

3. When the onions are fried to a sweet and savoury state, dollop some yogurt over the chickpea dish, dash a bit of paprika on this, follow with some flaked almonds, and top with the fried onions.