This is simply a chole masala recipe which is included in every Indian cuisine menu. Nothing really mind blowing which is disappointing...Any other tweaks or modifications to make this more original?
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And adding yogurt does not make it different that is a basic side included when you order a chole masala at any Indian restaurant.
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I know the stew is all the rage, but I just did some quick nutritional calculations, because I watch what I eat, especially at this time of year. It has more saturated fat (32 grams per serving!) than a woman should eat in a day (20 grams), and there is a good amount of olive oil on top of that, making this a decidedly UNhealthy recipe. Calorically, it is about 2/3 of what I should eat in a day, so I will stick to my own healthier recipes. I guess all the millennials who are feasting on this have not yet begun to have to worry about these things, god bless them!
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Made this for a dinner party tonight it was perfect and just the right amount of spice!!!
I am with Alison Roman. If a dish is tasty then let it stand on its own, and I will give it a try.
But if you make the fact that a dish is vegetarian/vegan/gluten-free its main selling point, then I am going to suspect that it is not actually that tasty, and will be less likely to want to eat it.
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All the commentators of this column who put Ms. Roman in the vegan camp (rightly or, more likely, wrongly), have they thought, with what utensils does one eat the illustrated viscously liquid dishes? In my opinion, either with a table spoon or with hashi (chopsticks), slurping the content and drinking it like a famished samurai in a Japanese historical film.
Why on earth is Roman apologizing for offering a vegetarian recipe, and why is she refusing to label it as such? Afraid of annoying her Republican in-laws or something? The fact is, a vegetarian meal is indisputably better for you than any other, and a plant-based diet is far better for the planet, which needs all the help it can get these days.
That said, I will try this tasty-looking vegetarian recipe as I'm a vegetarian myself, even though coconut milk is high in saturated fat (I'd recommend using a low-fat version).
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As a long time NYT subscriber I look forward to seeing more vegetarian/vegan recipes like this one. While I can appreciate the “virtuous” theme, I found it unnecessary and of no additional value. As the Food section evolves, I would welcome more vegetarian/vegan recipes that celebrate what we home cooks love: making magic in the kitchen for those we serve.
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Has food now become political?
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@Tony Francis Our choices are political whey they have an effect on other beings and on the planet: like buying clothes that are not made in sweatshops, chocolate that does not involve child labor or food that is not grown with heavy pesticides and herbicides - and preferable locally and minimally packaged, so as not to trash the planet. And since the livestock sector is a major driver of climate change and that the food industry could feed vastly more people with plant-based diets, rather than raising livestock, there is no reason to be especially proud about consuming meat, eggs and dairy products.
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Alison Roman never fails with her veggie forward recipes. Her writing style balances the extremism of our times, and just because she is clear about her shortcomings of craving gluten or perhaps steak frites does not mean she lacks compassion for either climate change or vegetarians. This looks like a great recipe with a few paragraphs of pragmatism for the reader who hopes to avoid another hunk of roast beef or butter infused, cream-laden potatoes au gratin this holiday season.
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Looks yummy. I’d like to add mushrooms as well.
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This cook seems to think there’s something to be utterly proud of in absolutely not being vegetarian or vegan. Both of those choices should be honored as far better for the planet, the animals, and the body. I’m vegetarian, but I don’t go around making snarky comments about people who eat meat. Grow up and get a clue!
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This stew sounds lovely! What is appalling, however, is that in a newspaper that regular reports and editorializes on climate change (to which animal production contributes enormously), hunger (again, animal production exacerbates), clean air and water (again, harmed by production of most animal products), humanity, morals, and ethics (none of which are consistent with consumption of animal products), as well as the scientific findings that validate the feelings, abilities, and social structures of non-humans still glorifies the consumption of sentient beings instead of disavowing it.
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Since neither being vegetarian or vegan is contagious, you could safely label this recipe as vegetarian, and possibly vegan if the yogurt is cashew based. That being said, I wish compassion was contagious and that people would widen their circle.
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I applaud Ms. Roman the revelation of her sentiments in the first paragraph of this excellent article. "In this stew, chickpeas are crisped" -- nothing could be better.
"I would never label this a vegetarian stew" -- an honest admission of omnivorous creed, worthy of St. Augustine's teachings.
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