Sometimes I remember some amazing flavours from my childhood. You know, those ones that your grand mother and great grandmother only could make. Oh the memories. But alas, I remember that food was not in the least bit healthy. It was swimming in butter, oil and grease (if you ever ate the food I am talking about you would realize that those words are not synonymous as some might be wondering)
I was not vegan then, I wasn’t even vegetarian and we ate what we had available and tasted great, not what was healthy.
Anyhow, this recipe does have a few of the flavours that I remember from my childhood days, when my great grand mother and occasionally grandmother would make homemade browning.
So I guess you can say this is a healthier, vegan tribute to old time cooking.
1 cup cooked garbanzos
1 broccoli stalk and top
1 large english potato
1 medium sweet potato
1 clove garlic
1/4 red onion
1 tbsp tomato paste (you can omit this but I absolutely love tomato paste and turmeric)
1 tsp turmeric powder
2 tbsp grape seed oil
2 tbsp brown sugar (a healthier alternative would be coconut palm sugar)
2 cups water
salt to taste
Finely dice onion, garlic, chives. Chop brocolli into smaller florets and set aside. Peel and dice potato and sweet potato and set aside. Heat a frying pan and add oil and sugar to the pan. Gently tilt pan from side to side so that sugar will evenly melt in oil. When sugar becomes on the darker end of the caramel colour. Do not let it get too dark or it will be bitter and you will have to start again. (Or you could do like me and add 1 cup of water and give it a stir. then pour off 2/3 of that and add another tbsp sugar.)
Add the garbanzos and toss to coat or gently stir. Add onion, garlic, chive and turmeric powder and stir. Cook for 2 minutes and then add potato and sweet potato and stir. Add tomato paste, water and salt and stir to make sure the tomato past has completely dissolved.
Cover and cook until potatoes are tender. Add broccoli and cook for about 1 minute more until broccoli is cooked. By this time the water should have completely drained out and you should have your finished meal looking like this
Depending on the size of the potatoes you might still have a bit of water. Simply remove cover and let it cook until all of the water has evaporated.
If you like a sting, serve with a dash or 2 of cayenne pepper on top.