by : Reiko Beans/Lentils, Leaf Vegetables, Main Dish

Chickpea-Polenta-Veggie Comfort Bowl
ベジポレンタひよこ豆汁がけ

When I saw Ms. Ali’s “slow cooker chickpeas”, I knew I had to try it! ↓

https://www.instagram.com/p/CY9AHQZI2PD/

It looked so simple yet delicious.

I seriously contemplated purchasing a slow cooker just to make this.

But I decided to ask her if she could tell me how to make it on the stovetop instead, and she kindly (and quickly) responded with a link to the blog post that is exactly what I was looking for! ↓

https://alexandracooks.com/2017/10/04/cook-chickpeas-beans-scratch-brining-method/

I followed the recipe, and it turned out great!

I accidentally soaked my beans for much longer than directed (I planned the day poorly…), but probably because of that I didn’t have to cook the beans as long as suggested.

I like my garbanzo beans rather firm, and it was nice that I could control the firmness when I cooked them myself (instead of buying cans).

I also cooked polenta as Ms. Ali suggested pouring the beans (with the broth) over polenta.

I placed blistered zucchini and sauteed garlic, onion, and kale on polenta and then poured the garbanzo beans and the broth over everything.

It already looked great.

But then I also decided to add some of my tomato jam (previous post).

Creamy polenta, a bit spicy flavorful broth, perfectly cooked garbanzo beans, simply cooked veggies, and spiced sweet tomato jam.

It was just what I needed on a cold winter evening.

Leave a comment
by : Reiko Other

Tomato Jam
トマトジャム

The idea of making jam with a can of tomatoes came to me toward the end of our recent vacation.

We had a nice kitchen at our vacation rental, and we cooked most of our meals.

But toward the end of our stay there, I realized that I had a can of diced tomatoes I had bought but forgotten about.

So, I was pressured to use it for something quick.

I couldn’t think of any particular dish I could use it for, and then I thought, why not making jam?

I had some bread, and I knew we could use jam for toasts.

I put it together with limited ingredients I had, and it turned out great.

We liked it so much that I decided to recreate it at home.

( ↑ This is when the content of the can was just poured into the pan, before cooking).

  1. Combine a can of diced tomatoes and sugar (I go with 3 to 4 tablespoons, at least) and cook over medium heat while stirring it constantly. Don’t burn.
  2. Remove from heat when the liquid is almost gone (I cook for about 20 minutes).
  3. Add lemon juice (approximately from a quarter of a lemon) and cinnamon (I like to go heavy on it).

This jam is so versatile.

You can enjoy it on toasts, scones, and biscuits, like you would with fruit jam, or you can also serve this with savory dishes.

A hint of cinnamon adds an unexpected, somewhat exotic, flair.

Leave a comment