CHICKPEA PAPRIKASH:

This is classic Hungarian 'comfort food' and a recipe adapted from Rose Meeker (pictured at right with Siena, paprikash on stove behind them).

Ingredients:

• 4 cups cooked and drained (or canned) chickpeas or white beans
• 2 red onions, diced
• 3 lg. cloves garlic
• 1 ea. green and red bell peppers
• 5 Tbsp. Hungarian paprika
• 2 tsp. caraway seeds, ground
• 1 lg. can crushed tomatoes
• 1 rounded tsp. brown sugar or organic cane sugar
• 1 tsp. dried thyme
• 1 or 2 bay leaves
• 1 tsp. cracked pepper
• salt to taste
• oil for frying
• sour cream for garnish (optional)

Prepare chickpeas (if from scratch, soak the night before and cook the next day in a pressure cooker. Rose recommends freezing the soaking chickpeas overnight to aid in digestion.)

In large pot, sauté onions and peppers on medium heat. Once onions are soft and glossy, add the caraway and 3 Tbsp of the paprika, being sure there is enough oil to simmer the spices gently. When paprika has slightly browned, add the chickpeas or beans, crushed tomatoes, sugar, thyme, bay leaves, salt and pepper. Simmer very gently until flavours are well blended, about 30 minutes. Before serving slightly brown the remaining 2 Tbsp of paprika in a Tbsp or so of hot oil and stir into the mixture. Serve garnished with sour cream over noodles or rice. (This recipe tasted even better on the 2nd day.)

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