2016 - Because It’s 2016!
Chef: Ellen Morrow


Zhoug (modified)
2 jalapeno peppers, stemmed, seeded, cut into chunks
1 ½ cups parsley
2 garlic cloves
½ tsp ground coriander
½ tsp cumin
¼ cup olive oil
1 tsp wine vinegar
½ tsp rice vinegar

Great Northern Beans
Navy Beans
Black Turtle Beans
Red Kidney Beans
Pinto Beans
Chick Peas
Black-Eyed Beans
Red Lentils (no need to soak)

Everything Else
2 onions
3 cloves garlic
1 jalapeno pepper
1 green finger pepper
1 thai red chili pepper
Olive oil
1 can no-sodium whole tomatoes
3 roma tomatoes
A nub of ginger (about the size of two thumbs)
3 stalks celery
2 large carrots
2 zucchini
About ½ cup frozen corn
½ Sweet red pepper

Seasoning Adjustments
3 Thai red chilies
About 2 tsp bere bere spices
About ¼ cup maple syrup
Healthy spoonful (1-2 TBS) cocoa
Kosher salt
1 can tomato paste


  1. Combine zhoug ingredients in food processor until uniform.
  2. Soak and cook pulses separately (quantities uncertain; ½ to 1 cup each.
  3. Fry onions, garlic and hot peppers in olive oil until the onions are brown, then add to crockpot.
  4. Add roma tomatoes, ginger, celery, carrots zucchini, frozen corn, and sweet red pepper to crockpot.
  5. Pour liquid from tomatoes into the frying pan and cook briefly, add to crock.
  6. Cut up whole tomatoes from can, add to crock.
  7. Add Zhoug to crock.
  8. Grate ginger, add to crock.
  9. Cut remaining ingredients into corn-kernel size pieces, add to crock.
  10. Add pulses to crock.
  11. Stir.
  12. Cook on high 5 hours, then on warm, adjust seasoning.

(copyright 1990-2018, Ian Silver)