Since it is the third day of fall, I decided to make this dish. Following the cookbook according to the season.
This recipe called for bell peppers, but bell peppers are among the dirty dozen with the most pesticides, so I went to the farmer’s market, got a deal. 4 big organic bell peppers for $2. I got organic chick peas, too. Tomatoes were grown on-location (backyard).
This is what I did, again from “The Vegan Table.” Except I do not consume any garlic, onion, or coriander, so I added this herb instead, it’s called Chinese mahogany ( 香椿 ; siang chun; ㄒ一ㄤ ㄔㄨㄣ ). It is not “tuna” but toona. It has a slight onion-ish flavor and savory. Other things I did that were different from the original recipe was drizzling some flavorful olive oil (California-grown, local, yeah!) before serving and almost burning the chick peas while boiling them. Okay, so the latter was an accident.
So the result is a slightly spicey (as in hot) with a punch of many flavors. Can definitely taste the saffron. Although I am not used to this type of cuisine, I am definitely impressed with the vegan dish for its flavorful, savory, low-salt, sweet, and low fat end product.
I do like it more when I drizzle some olive oil before serving though. Someone (link below) suggested putting some lemon juice on it.
Here are some of other people’s review: