Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, March 4, 2018

#Spicy Potato And Chickpea Soup #Recipe!



Hey Everyone!! :-)

I've got another hearty soup recipe to warm you up at night! Enjoy! :-)

Ingredients:
4 cups vegetable stock
1 cup dry white wine (your favorite kind)
1 cup heavy cream
5 potatoes washed and chopped
2 15oz cans garbanzo beans drained
2 onions chopped
2 carrots peeled and diced
1 chili pepper diced
3 cups spinach chopped
8 cloves garlic minced
2 tbsp olive oil
4 tbsp ground cumin
2 tbsp ground coriander
4 tbsp turmeric
2 bay leaves
4 tsp cayenne pepper
2 tbsp chili powder
4 tbsp tahini
4 tbsp corn meal
Salt and pepper to taste

In a large soup pot, add the onions, carrots, pepper, and olive oil and saute until onions start to brown and the pepper and carrots start to soften. Add the garlic, cumin, coriander, turmeric, cayenne, salt and pepper, and bay leaves and stir to combine. Deglaze the pan with the wine and simmer for a couple of minutes. Add the vegetable stock and potatoes and bring to a boil. Boil until potatoes start to soften and add the beans. Taste and adjust salt as necessary. In a separate bowl, combind the cream, tahini, chili powder, and cornmeal. When the potatoes are fork tender, stir in the cream mixture. Taste and adjust seasoning as necessary. Stir in the spinach and remove from heat. Serve hot with a side of crusty bread.

Bon Appetit!



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