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Cholay and Aaloo (Chickpeas and Potatoes)

When I lived in South Beach, one of my closest friends was French-Moroccan. She was a remarkable cook and would open her front door for everyone until her house was full. This dish reminds me of her. She made something very similar, and it never fails to bring me back to her apartment, sitting on big, bright pillows, eating, and drinking mint tea. Hafida, thank you for the great memories.

MAKES 6 SERVINGS

2 cups (480 ml) water

1 bay leaf

1 (15.5-ounce/445 g) can garbanzo beans,

drained, divided

2 tablespoons grapeseed oil, divided

1 teaspoon ground coriander

1 teaspoon cumin seeds

1 teaspoon grated fresh ginger

1 teaspoon minced garlic

1 teaspoon ground turmeric

½ cup (80 g) finely chopped onion, plus ½ cup (60

g) sliced onion

3 potatoes, peeled and cubed

2 cups (315 g) chopped tomatoes, divided

Cayenne pepper, to taste

Salt, to taste

¼ cup (4 g) fresh cilantro leaves, divided

In a medium saucepan, bring the water and bay leaf to a boil. Add 1½ cups (360 ml) of the garbanzo beans to the boiling water. Let boil for 5 minutes, then discard the bay leaf and drain the beans, reserving the leftover water. Set aside.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add the coriander, cumin seeds, ginger, and garlic. Cook and stir 15 to 20 seconds, or until lightly browned. Mix in the turmeric. Add the ½ cup (80 g) chopped onion, and cook until tender. Add the potatoes and 1½ cups (240 g) of the tomatoes. Season with the cayenne pepper and the salt. Bring to a boil and cook about 15 minutes.

In a separate large skillet, heat the remaining oil over medium heat and caramelize the sliced onion until tender. Add the remaining garbanzo beans, the remaining tomato, and 2 tablespoons of the cilantro leaves. Add the first bean and tomato mixture and add ¼ cup (60 ml) of the reserved bean water at a time to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves.

Srv: 305 g | Cal: 170 | Fat: 6 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 28 g | Fib: 5 g | Pro: 6 g

Baigan Aaloo (Eggplant and Potatoes)

This Indian dish makes such good use of the harmonizing flavors of fresh herbs and ground spices. I always found eggplant a bit plain, but everything in this dish works together to give it some love. Eggplant is also a great source of phytonutrients and fiber.

MAKES 6 SERVINGS

1 teaspoon cumin seeds

1 large onion, puréed

2 to 3 garlic cloves, puréed

1 teaspoon ground turmeric

1 teaspoon red chili powder

Salt, to taste

4 red potatoes, cubed

1 large eggplant, cubed

1½ tablespoons chopped fresh dill

1½ tablespoons chopped fresh cilantro

1 to 2 fresh green chiles, chopped

3 whole pita breads, cut into quarters

In a large sauté pan or pot, add the cumin seeds and heat over medium heat for 1 minute, or until dark brown. Stir with a wooden spoon to ensure the cumin seeds do not overcook. Add the onion and garlic purée, ground turmeric, chili powder, and salt. Cook this over medium heat 5 to 7 minutes, or until it forms a thick paste. Add the potatoes and cook until they are slightly tender, about 5 minutes. Add the eggplant and cook until the eggplant and potatoes are completely tender, about 15 minutes. Right before serving, mix in the dill, cilantro, and green chiles. Serve hot with pita bread.

Srv: 228 g | Cal: 140 | Fat: 0 g | Sat Fat: 0g | Col: 0 mg | Carb: 30 mg | Fib: 6 g | Pro: 4 g

Antioxidants

The Body’s Crime Fighters

Chow Down on a Diet of Natural Disease-Fighters

Oxygen can be so two-faced. Sure, it walks around like a superhero taking down bad guys and saving babies, but behind closed cell walls, it’s on a deadly mission to produce villains called free radicals that hunt down and damage our proteins, fats, and DNA. What’d we ever do to you, oxygen? Breathe?! Real cool, oxygen. Real cool.

Free radicals could give a shit. They are mad because