What a long hiatus from our food blog! Last month we had an amazing reunion at Sara’s wonderful wedding. The happiness and love surrounded all of us and it felt like we all still lived a block from each other, even if it was just for 48 hours. Though, not surprising, the food and drinks were much better than our college days! Even the late night party pack (buffalo chicken pizza…) far surpassed EBAs! Also, breakfast food truck…salivating… I was lucky to have another friend’s wedding the weekend after so stayed in the US in between. Timing was on my side since Naomi was able to get away for a few days; not an easy feat when you’re a kick-ass resident. We hiked, cooked, sauna-ed and experienced the mountains just starting to burst with color. Did I mention that it was an amazing reunion? Needless to say, I felt a bit forlorn coming back to Switzerland, but luckily, fall is settling in on this side of the pond too – my favorite season.
Why do I love fall? The temperature is ideal for running; you don’t have to gear up in all the layers or calculate your run so you have optimal shade. The smell in the air is a mixture of the leaves turning and the dew in the morning. My favorite holiday of all time – Thanksgiving – is around the corner. And in Switzerland I get to celebrate it TWICE – Canadian Thanksgiving (last night!) and American Thanksgiving. Finally, hearty soups and stews are back! I love anything that has broth so with that I wanted to share this lemony spinach, chickpea, coconut milk stew, which we ate with rice, but you could do with any grain. Most importantly, this is a dish where even my carnivore husband said there was nothing missing and that it was amazing despite it being vegetarian!
Recipe adapted from www.thekitchn.com
- 2 teaspoon of olive oil
3 cloves garlic, peeled and minced
2 tablespoon grated ginger
3/4 cup of sun dried tomato
1 large lemon, zested and juiced 2 cups of chickpea
1 pound baby spinach
14-ounce can coconut milk
- Salt/peper to taste
Heat oil then toss in onions, garlic and ginger. Add lemon zest and chickpea to brown. Once browned add in the coconut milk and lemon juice. Add spinach and simmer for 10-15 minutes. Season to taste!