I prepare this dish for a very resourceful and generous friend — who is assisting me with some strategic research for financing my book writing endeavour — in order to say ‘thank-you’ and to share with her a taste of one of my almost-weekly Special Dishes for the Week:
Zucchini, Chickpea and Mushroom Tagine
It has been a little while since I made this dish in Paris, during my Book Writing Tour 2013, although it is one of my favourites, Going with the recent mushroom theme, for their beneficial Vitamin D content and their immune system support role, I add a couple of varieties.
The main ingredients of this dish include:
- portobello and shiitake mushrooms
To spice it up, I use most of the suggested herbs and spices, but add or exchange a few:
- ground cumin
- turmeric & black pepper
- red Thai chili pepper
And I use a dash of olive oil for sautéeing of the onions at the start.
The secret to this dish being even more flavourful — although it hardly needs it — is the Jasmine brown rice prepared with cinnamon and raisins.
My friend finds the dish highly enjoyable, and in turn improves it by sharing her bottle of Thornhaven Pinot Meunier red wine, carefully acquired during a wine tasting tour in the Okanagan.
Meal ideas & recipes from Maria Elia’s “The Modern Vegetarian” book from a good friend.