Heat the oil in a cast-iron or nonstick skillet over medium heat. When it is shimmering, add the onion and sauté until translucent, about 3 to 4 minutes. Add the garlic, yellow pepper, zucchini, Aleppo pepper, coriander, paprika, nutmeg, salt and pepper. Cook until the vegetables are soft, about 8 minutes. Add the tomato paste. Use a wooden spoon to mix it into the vegetables, cooking it for 3 to 4 minutes. Add the water and the chickpeas, and mix to form a sauce. Simmer until the sauce has reduced and thickened, about 20 minutes. Take the pan off the heat. Place the avocado slices on top of the chickpea mixture, and sprinkle with parsley and mint. Serve in the skillet with crusty bread on the side.
Turn and bake the other side Serve warm . Put milk and butter in a pan and let the butter dissolve Then put flour, garlic, onion, parsley, milk and butter mixture in the food processor Combine into a flexible dough Knead the dough and wrap it in foil before you let it rest for 30 minutes Cut into 10 pieces and knead each piece thoroughly Roll up a tortilla Heat the frying pan and brush with oil Bake the tortilla flatbread for about a minute until dark spots are visible
Add the chopped onion and pepper, and sprinkle with pepitas. For this soup, which makes two large servings, place a peeled avocado, nut milk, water, half the onion, and the clove of garlic in a blender
Cracking open and unzipping the pods, then plucking the beans out of their shells, remind me of lazy Sunday afternoons where my sister and I would sit outside basking in the sun with baskets of bean pods
It was for him that I made this batch of pasta dough - being an Italian food lover and a budding home cook with limited time and resources to buy more "gourmet" items like artisanal, preservative free pasta, I knew that this small gift of a herb and garlic laced dinner option would be appreciated
toss with remaining olive oil, mushroom mixture, freshherbs, gorgonzola and finally the spinach. I use fresh thyme and marjoram as I think the flavors meld nicely with the mushrooms and the gorgonzola sauce