Ultimate Winter Comfort Foods

How About Hearty Soups And Stews? Famed Cookbook Author Sheila Lukins Shares Recipes

(CBS) 

Chicken Tagine with Eggplant, Tomatoes, and Onions

Serves 6 to 8

6 tablespoons olive oil
3 cups slivered onions
6 large cloves garlic, finely minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
Coarse (kosher) salt and freshly ground black pepper
1 can (28 ounces) whole tomatoes, drained and diced (about 2 cups)
3 tablespoons fresh lemon juice
8 chicken legs, drumsticks and thighs separated, skinned
1 large eggplant, cut into 1-inch cubes (see Note)
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
1/3 cup slivered blanched almonds, for garnish

1. Heat 2 tablespoons of the olive oil in a large heavy, wide pot over low heat. Add the onions and garlic, cover the pot, and cook, stirring occasionally, until they are softened, 10 to 15 minutes. Sprinkle in the paprika, turmeric, coriander, fennel seeds, cumin, ginger, 1 teaspoon salt, and black pepper to taste. Stir over low heat to mellow the spices, 1 minute.
2. Add the tomatoes, lemon juice, and 1 cup water. Bring to a boil and boil for 2 minutes. Then arrange the chicken pieces in a single layer in the pot, spooning some of the sauce over them. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. Meanwhile, preheat the oven to 400°F.
4. Carefully turn the chicken pieces over and simmer until the meat is tender, about 20 minutes more.
5. While the chicken is cooking, toss the eggplant with the remaining 4 tablespoons olive oil. Spread it out on in a single layer on a baking sheet, and bake in the oven, tossing it once with a spatula, until it is soft and golden, about 25 minutes.
6. Stir the eggplant and 1 tablespoon of the parsley into the tagine. Season with salt and pepper to
taste. Transfer the mixture to a large shallow serving bowl. Sprinkle with the almonds and the remaining 1 tablespoon chopped parsley, and serve.
Note: I like that the eggplant in this dish is tossed with oil then baked. The cubes soften

Roasted Carrot Ginger Soup

Serves 10

1-1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
1 piece (3 inches) fresh ginger, peeled and chopped
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons (packed) dark brown sugar
8 cups chicken broth, preferably homemade, or more, if needed
Salt, to taste
Pinch of cayenne pepper
1/4 cup crème fraîche, for garnish
Snipped fresh chives, for garnish

1. Preheat the oven to 350°F.
2. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot with the butter and sprinkle with the brown sugar.
3. Pour 2 cups of the broth into the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, 2 hours.
4. Transfer the vegetables and broth to a large soup pot, and add the remaining 6 cups of broth. Season to taste with salt and cayenne pepper, and bring to a boil. Then reduce the heat and simmer, partially covered, for 10 minutes.
5. Puree the soup, in batches, in a blender or food processor until smooth, adding more broth if needed. Return the soup to the pot, adjust the seasonings if necessary, and heat through. Serve each portion dolloped with a teaspoon of crème fraîche and sprinkled with chives.

[Tammi2003]

2 cans is not that many beans. Afterall, they are the "meat" of the stew.

[tzivia2]

Surely with 2 15oz cans of chickpeas, this recipe must serve more than 3 people