An aubergine & chickpea stew
Katerina Pavlakis 
Think like a cook, step by step
So how do you think like a cook (not a chef)?
This week I invite you to follow along my cooking process, step by step, in real time, from start to finish.
I hope it gives you some insight on how intuitive cooking inspiration works: it's a wide open process, but yet, it's not random.
I always follow references and memories of good things I have eaten before. The memories have built up over time by paying attention: when I eat something tasty, or when I stumble upon interesting recipes. Especially when it's something new - I love trying new flavours and combinations!
I pay attention to what I like and what I don't like, and why. What is it exactly that I like (or dislike) about a dish, or an ingredient? It's these details that get lodged in my memory as references I can pull out while standing in the kitchen wondering what to cook.
Yesterday was a good example. Wednesdays are long days working in the shop for me, and it was past 8pm by the time I got home. And now, what to cook?
I get my cues from what we have, what needs to get used up, and of course also from what we fancy: usually not a specific dish, but more like a general direction.
We had some leftover aubergines that needed to go, so this was the starting point.
Aubergines are a 'meaty' vegetable: great in a stew or baked/grilled - on a cold winter night it had to be a stew (that's the overall direction of our dinner right there).
They are also quite rich and sweet when cooked: they take well to punchy flavours to contrast this.
We also had some roast tomatoes in the fridge that I made a couple of weeks back and they needed using up. I already know that aubergines and tomato are a great pairing, I have eaten lots of variations of this in the past (and you probably have too - ever had moussaka?)
With a veggie stew I always try to add a protein - pulses usually. Something told me chickpeas tonight - and using a tin is super quick (I always have some tins of beans and chickpeas in the house).
OK, so now I have a clear 'concept' for dinner in my head: an aubergine, tomato and chickpea stew. Basically a bunch of veggies simmered until tender and juicy.
I'm now building the 'recipe' as I go, following my 3 step template:
- The base: (almost) always it starts with an onion
- The body: all the main ingredients, plus any extras
- The finish: balancing flavours
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STEP 1
- Chop an onion and soften in some olive oil.
- Add some chopped garlic.
- If I had a celery stick or a carrot I would have added that too (but I didn't).
- Add a bit of salt.
- Add spices: I went for coriander (has a lemony note to contrast the aubergine sweetness) and allspice/pimento (has a sweet note to complement, also reminds me of Moroccan cooking like the chickpeas).
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STEP 2
- Add the aubergine and the roast tomatoes.
- Aubergine soaks up a lot of oil, so added a bit more to avoid sticking.
- It still looked quite dry so I thought I'd add a couple of fresh tomatoes for the juice.
- Added a handful of old looking mushrooms - mushrooms always add depth of flavour.
- Remembered the red pepper with a soft spot that needed using, put that in as well (aubergine and red peppers is another classic pairing in my head).
- Drain and add the tin of chickpeas.
- Taste and add more salt, now that the bulk of ingredients is in the pot
My default approach when looking for ingredients to add is - 'why not?' Why not add something? Most of the time I can find some kind of reason or reference at the back of my head - it's not random. And sometimes, I will come up with a reason not to add something - usually because it just doesn't seem tasty to me. Then I don't!
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STEP 3
Adding more flavour layers now:
- A bit of harissa. Keeps with the Moroccan idea, and a bit of low level heat adds depth. Also, harissa is a spice paste in itself so will add complexity overall.
- Oregano - chose a punchier herb here as aubergines can take that. Also, being Greek, I use oregano on most things :)
- Then I remembered the almost finished jar of beetroot relish in the fridge. The sweetish taste will fit in nicely with everything else, and with the Moroccan concept. Put some water in the jar, gave it a good shake to dislodge all the sticky bits and emptied into the pot. It needed a bit of extra liquid.
- Btw, I often use up bits of leftovers just by chucking them in the pot the next day (if it's a stew/soup/curry type meal). A free extra layer of flavour!
- Let it simmer a bit (I want the aubergines soft and completely cooked through).
- Tasting and adjusting.
- Last item: a big handful of parsley from the freezer. I was missing a bit of green in the pot!
I didn't watch the clock, but I'm sure this didn't take longer than 30 mins to put together. And it was yummy!
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I'm sure you have a food memory bank in your head too, even if you are not using it, or are even aware of it. I can assure you it's a treasure worth digging for!
And you too, can keep adding to and expanding that cache of ideas by simply paying attention to every meal you eat.
It then only takes a bit of practice to simply start trusting your taste and what you know already about what's good to eat.
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