Where do a Botswanan and an Australian meet and fall in love? Bulgaria, of course. That’s what happened to Tebby and Sean Hinton in 1990. At the time, Sean was organizing trips to the Baha’i community in Bulgaria to build bridges between Turks and Bulgarians. Tebby was at the end of a holiday in the UK and decided to join a few friends who were headed to Eastern Europe. Since then, the Hintons have lived in Mongolia, Australia, and England, and had three daughters: Jasmine (now 15), Camille (14), and Zoe (11). They moved to Beijing nearly seven years ago and have been living in Hegezhuang Village for the past four. Tebby volunteers at the girls’ school, Dulwich College Beijing, by baking cakes for the Coffee and Books Café and doing one-to-one reading in Zoe’s class. Food has always been important to Tebby. “I try to cook with the kids at least once or twice a week,” she says. “We eat a healthy and varied diet using recipes from all over the world.” When we visited the Hintons’ beautiful, restored courtyard home, Tebby and Zoe opted to make a colorful tomato chickpea stew. “This is my go-to recipe when we have vegans and vegetarians over,” says Tebby. “It’s so nourishing and filling, and it’s easy to make for many people.”
Ingredients 配料
2 tsp olive oil 2汤匙橄榄油
1 large Spanish onion, chopped 1颗西班牙洋葱,剁碎
3 small garlic cloves, minced 3瓣蒜,切碎
1 tbsp tomato paste 1汤匙番茄沙司
4 large tomatoes, chopped 4大只新鲜番茄,切碎
2 cups quartered button mushrooms 2杯口蘑,切成四瓣
3 tsp ground coriander 3汤匙切碎香菜
1/2 tsp ground cumin 1/2汤匙切碎孜然
1/2 tsp cinnamon 1/2汤匙肉桂
1/4 tsp salt 1/4汤匙盐
1/4 tsp freshly ground black pepper 1/4汤匙新鲜研磨黑胡椒
2 15oz cans of chickpeas, drained and rinsed 2罐15盎司鹰嘴豆,洗净晾干
1-2 cups fresh spinach 1-2杯新鲜菠菜
Prep time: 15 minutes
Cooking time: 30 minutes
Serving suggestion:
Enjoy alongside a mozzarella-topped sweet potato and a salad.
推荐配餐:点缀马苏里拉奶酪的红薯以及沙拉。
In a large skillet, warm the olive oil over moderately low heat. Add the onion and garlic. Sautée until softened, 3 to 5 minutes. 选一个大而沉的煮锅小火温热橄榄油。加入洋葱和大蒜。爆香,偶尔搅拌,直至变软(3到5分钟)。
Add the tomato paste, tomatoes, and mushrooms, mixing well with the spatula. 先后放入番茄酱, 新鲜番茄和蘑菇, 用铲子将它们在锅里搅拌均匀。
Sprinkle the spices in. Cook while stirring occasionally for 5 minutes, then add the chickpeas. 加入剩余配料。继续烹调,偶尔搅拌5分钟,然后加入鹰嘴豆。
Simmer for an extra 20 minutes on low heat. Finally, add the spinach and let it wilt just before serving. 小火再煮20分钟。加入菠菜,煮软。
Photos: Sui
This article originally appeared on p26-27 of the beijingkids April 2014 issue. Check out the PDF version online at Issuu.com