I finally got a picture of this one!

fresh from brooklyn


This is a special edition “request” post (thanks, A.H.) for a dish I made for a dinner party last week. I wasn’t planning on posting it, so there is no photo. If anyone makes this–can you please take a picture and forward it to me? 

It comes from Jack Bishop’s A Year in a Vegetarian Kitchen. It’s vegan and delicious. 


  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 1 tablespoon minced gingerroot
  • 2 medium garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups vegetable broth
  • 1 15-ounce can  chickpeas, rinsed and drained
  • 1 medium sweet potato, peeled and cut into 1/2 inch dice (I actually used almost 2 sweet potatoes)
  • 6 pitted prunes, chopped
  • 2 tablespoons minced fresh cilantro leaves (I minced these and then forgot to add them, so I guess feel free to leave them out)

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