Very appropriate after a long, snowy day..Cornbread with chickpea and greens stew.
The 12-inch iron skillet works beautifully with the recipe. I took the hot bread out too soon and it crumbled rather easily, but thats rare with Isa's tried and tested vegan recipe. I replaced the all purpose flour with masa to give it a stronger corn flavor.
The chickpea and greens stew is just that; you throw in some olive oil, whatever spices you please ( I use the basic Indian mix– cumin, coriander, chili powder, turmeric, garam masala, salt), chopped green chillies and ginger, a can of tomatoes, a can of chickpeas, and a few handfuls of greens (spinach, kale, collard, whatever.) And then you let it stew, or in our case, pressure-cook.
I used sundried tomatoes, having run out of canned ones. After discovering a store-bought packet of vaccum-packed chana-masala ( spiced Indian chickpeas- from A's Detroit Days, when he had to rely on pre-cooked food at times), I threw it right in. Yumminess. I could not take another picture; Pavlov would have approved.