Funny that in French the word for garlic is ail. Funny, that is, when garlic, that wonder, that golden child of the onion family, is so good at protecting you from what ails, meaning keeping those nasty little cold and flu viruses at bay. I have personally noticed the relationship between number of cold viruses inflicted to the amount of garlic consumed. The New Year put that theory to the test with a bout beans-on-toast living followed by a visit from Sniffy ‘n Snotty. I love garlic and I tend to use it in just about every dish I make for dinner, along with a liberal and counteractive sprinkling of parsley, to be sure. I do, after all, have to interact with the rest of humanity now and again. When my dear friend and partner-in-crime at the Summer Market, Ms A, gave me a treasured bottle of Iranian pickled garlic, I gushed with happiness. These sweet, heady, more-ish pods of sweet, slightly tart garlic are a delicacy produced in the north of Iran and I can see why it’s a well kept secret. I’ve had the jar in my fridge for a good few months now, nibbling on a clove de temp en temp and in my mood of using what’s in the cupboard I tried to make a dish which would perfectly compliment them.
I opened up my pantry, now stocked mostly with canned and bottled goods, pickles and conserves, dried herbs and spices and jars of various sauces and did what we all like to do now and then: I winged it. So here is something made pretty much from what I had on hand in pantry and refrigerator. The last couple of carrots and the last but one clove of fresh garlic from the Summer Market went into the pot, along with the frozen, left over Luganega from the Pizza Rustica. And I have to say, not only was this little dish heart warming and super satisfying but it made fabulous wraps the next day for lunch, which the ever inventive Mr P made up with a good smearing of balsamic onion chutney. For the dinner it was served with minted couscous and goes brilliantly with those pickled garlic and a dollop of plain yogurt.
*note: I used Luganega sausages because I had a few left in the freezer I wanted to use up. Use any spicy pork sausage, or lamb, or leave them out for a vegetarian option.
Chickpea and Luganega Stew
2 Tbsp olive oil
1 red onion, chopped
1 clove garlic, minced
3 pork sausages, thickly sliced
1 tsp cumin
¼ tsp cinnamon
½ tsp sweet paprika
½ tsp salt
2 Tbsp tomato paste
1 14oz (400g) can whole, peeled Italian tomatoes
1 14oz (400g) can chickpeas, rinsed and drained
½ cup water
2 carrots, finely grated/chopped
- heat the oil in a large, heavy based pot. Saute onions and garlic over a moderate heat until softened.
- add sausage and fry until browned. Add spices, cooking for a couple of minutes until fragrant.
- add tomato paste, cook for a minute, then add the tomatoes and water, breaking them up with a wooden spoon as they cook.
- when the mixture is bubbling, add the chickpeas and carrots. Bring to the boil, reduce heat and simmer very gently for 40 mins.
- serve with generous cilantro and minted cous cous.