From 417 Magazine | Ettie’s Eats | September 2015
Before I dive into this recipe, I have some bittersweet news. After three wonderful years at 417 Magazine, I am leaving to start a new adventure in my writing career. As part of that leap into the unknown, the Ettie’s Eats blog will be moving to a new home where you can continue to follow along with my cooking mishaps and meet some of the interesting characters I run into along the way. Click here to see the new site!
And if you’re worried that you wont be able to find your favorite recipe from two or three years ago, don’t fret. The archives will still be here at 417mag.com where you can always find new seasonal dishes from the 417 team as well as recipes from some of 417-land’s best chefs.
But back to this week’s recipe. As a big sendoff, I wanted to turn to one of my favorite bloggers and cookbook authors, Heidi Swanson. I started following her blog, 101 Cookbooks, several years ago when I first began navigating my way through the kitchen. No matter how badly I messed up a recipe, her endless creativity and inspiring voice gave me the determination to keep trying. After nearly three years of working on the Ettie’s Eats blog and experimenting with new recipes, I like to think I now have a better grasp of what I’m doing in the kitchen. There are still some pretty ridiculous disasters, but they’re balanced out by successes.
This recipe for chickpea stew has been one of my go-to dishes. It’s simple but still requires a fair amount of technique, which gives me a sense of accomplishment once I have a big bowl of stew in front of me. The flavor is subtle; the texture is smooth and creamy; and the result warms your soul.
So here is to three wonderful years and to many more adventures ahead. I hope you will continue to follow along.
To continue reading this article and to access the recipe, please click on the link below: