Asian: use soy sauce,cilantro, basil and fresh ginger.
Mexican: use cumin and oregano, add cilantro to finish.
Thai: cumin, mint, basil chili flakes, coconut milk.
Indian: curry powder, cumin, turmeric, coriander, coconut milk, dessicated coconut, raisins, cardamon.
Italian: dried tomato, garlic, basil, thyme.
Moroccan: thyme, cumin, cinnamon.
The basic casserole recipe serves 4-6
2tbsp neutral oil ( safflower, sunflower & etc.)
1 1/2 cups minced onion
2 cloves garlic smashed and minced
4 cups cooked dried chickpeas (or canned, well rinsed and drained)
2 large tomatoes chopped (1 cup)
1 x 6oz can tomato paste/puree
1 cup water
1 bay leaf
2 tsp ground cumin
2tsp ground coriander
1/2 tsp ground turmeric
(these 3 spices change with each different cuisine)
sea salt & pepper to taste
hot sauce ( optional)
1/2 cup minced parsley to finish
Saute the onions and garlic for 3 mins in the hot oil.
Add the spices and cook for 2 mins.
Then add everything except the parsley, bring to boil, then tightly lid and simmer for 20 mins.
Remove any scum, remove bay leaf and check seasonings.
Add the parsley and serve with steamed rice, quinoa, millet, grits or even bulgur wheat
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