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If you ask us, recipes are more like guidelines, meant to be adapted to what’s on hand or the flavors you crave. That’s the idea behind this recipe for stewed chickpeas with peppers and zucchini, from Julia Turshen’s cookbook, Simply Julia. (Bonus, it’s vegetarian and vegan-optional.)
“Served with a creamy, lemony sauce and couscous, pasta, rice, or quinoa (or any grain),” Turshen writes, “this is a healthy-and-hearty recipe that is simple to make and infinitely adaptable, too.”
“Swap out the chickpeas for any type of bean,” she continues. “Have extra peppers? Add them! Have a bunch of tomatoes? Chop them up and throw them in. Dice some eggplant, roast it and fold it in at the end. Add vegetable stock to this and call it soup. Skip the grain or pasta and use the mixture to fill quesadillas. This is flexible cooking, which is my favorite kind of cooking.” That’s funny—it’s ours, too.
From the book Simply Julia by Julia Turshen. Copyright © 2021 by Julia Turshen. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
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