Five Gem Korma, Chickpea Flatbread, Moroccan Stew

Three Gem Korma
Eggplant and Green Beans go together.  Green Beans and Golden Beets go together.  Why not put all three together with a bit of onion  and a handful of cashews as well?  Flavor it all with some Garam Masala and a little plain yoghurt to make a korma style curry!

This was 2 large golden beets, about 3/4 lb of green beans, and one small eggplant cubed, along with a small-ish diced red onion and a literal handful of cashews.  I added about 1/3 cup of plain yogurt near the end to make a thick 'sauce'.

Italian Chickpea Flatbread
This on is a real "olde countrie" recipe -- about as simple as they come:

2-1/2 cups Garbanzo flour; a.k.a. Chickpea flour or Besan (in Indian cuisine)
3-1/2 cup cold Water
1/2 tsp Salt
1 tsp Fresh cracked Black Pepper
1/4 cup EVOO

About noon, whisk vigorously (to prevent lumps) as you slowly add the water to the flour/salt/pepper mix in a large mixing bowl.  Cover with a towel and let the dough hydrate for at least 3 hours.  At this point you have a very thin batter, not a dough in the conventional sense.

When ready, pre-heat the oven to 350F.  Pour the EVOO into a larg-ish rimmed baking sheet, and then, when the oven is hot, pour the batter into the oiled sheet, making a layer about 1/4" deep.  My baking sheet is 9x13 and it worked perfectly with this amount of batter.

Carefully (because it's gonna slosh), move the sheet to the oven and bake for 30 minutes until golden. 

  Let rest and cool a few minutes before slicing into manageable pieces.

Serving warm, either plain, or topped with pesto, grated or sliced cheese, chutney... you get the idea.  We found it goes really well with a Mango Chutney that Sally's Mum makes.

Moroccan Stew
Eggplant, onion and tomato are three staple vegetables of the Middle East.  This stew combines them with garlic and the Moroccan spice blend called Ras el Hanout.  This stew would also be fabulous with cubes of chicken or lamb cooked into it.

1 medium-large Eggplant, cut in 1/2" dice
2 Beefsteak Tomatoes, chopped
1/2 large Sweet White Onion, diced 1/2"
3-4 clove fresh Garlic, chopped
2 Tbsp Ras el Hanout

Start with the onion in a large skillet along with "some" EVOO.  Then add the garlic and tomato, and lastly the eggplant.  Add more EVOO as needed.  

Simmer over medium heat, covered, for about 20 minutes, stirring to prevent sticking.  

Serve with a slab of chickpea flatbread to sop up the juices.