Spicy Chickpea Stew is what I call summertime stew.
Which may sound like an oxymoron. Stews aren’t the first thing you think about when planning a summer menu. Stews are usually associated with wintertime. They often have long cooking times that fill the house with warm, earthy aromas. Once June rolls around “warm, earthy aromas” are the very thing I’m trying to avoid. That’s why I gave up polyester. If you know what I mean.
Besides, when summer rolls around at my house, there’s hardly anybody inside long enough to enjoy any sort of aromas. We’re all too busy outside– smelling the roses.
Spicy Chickpea Stew
Still. Spicy Chickpea Stew. Don’t I mean soup? Summer soups are far more accepted than summer stews. Soup is a wonderful vehicle for the best of the summer vegetables and fruits. Sweet corn, watermelon, avocado, melon, and of course tomato come to mind. Summer soups are obviously seasonal because they’re often chilled. That’s how you know they’re summer soups.
This Spicy Chickpea Stew is less obvious. But it has plenty of attributes that make it perfectly seasonal summer fare.
First, it comes together in less than 30 minutes. So there’s none of that standing over a hot stove stuff that makes cooking stew a joy in the winter but a “hot mess” in the summer. It’s also an example of a “one-pot-wonder”. Not only do I not want to get too hot and bothered with summer cooking– but doing dishes is a waste of my time. We all know about the fleeting nature of summer’s charms.
Both of these are sensible reasons to adopt the concept of summer stew. However, the main reason I consider this Spicy Chickpea Stew a warm weather wonder is because of the spice. The spiced up Asian flavors suit the warm weather. I’m a firm believer in the idea that spicy foods act as nature’s air-conditioner (from the inside out). Still. I advise you avoid polyester and its inevitable earthy aromas. Spicy Chickpea Stew will only cool you down so far. GREG