Can we get any more multi-cultural? I don’t think so. So, Halloween in Japan: No trick-or-treaters can be found, and if you’re lucky enough to find a pumpkin that’s big enough to carve, it will cost you the equivalent of 40 US dollars or more. But at least the stores have plenty of festive decorations up. And one of my students (a 6-year-old boy who recently came back to Japan after living in America for a year) showed up to English class dressed in a pirate costume and gave me a bag of candy. That was the highlight of my day. That and this delicious chili from Cooking Light. My mom always makes chili on Halloween, so I thought I’d do something similar on this side of the Pacific. We halved the recipe, but left the measurements for the spices the same (an accident, but the chili tasted delicious!) The recipe below is with our alterations. (Our grocery store doesn’t have tomato paste or cilantro, so we had to omit them).
2 tsp. olive oil
1/2 onion, chopped
1/2 cup celery, chopped
1/2 carrot, peeled and chopped
1 clove of garlic, minced
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. tumeric
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. chili pepper
3/4 cup water
1 can chickpeas (garbanzo beans), drained
1 can diced tomatoes, undrained
1 TBS. no-salt-added tomato paste
1/2 TBS. fresh lemon juice
1 TBS. chopped fresh cilantro
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan. Saute 5 min.
- Stir in cumin and next 7 ingredients (through chili pepper). Cook 1 minute, stirring constantly.
- Add water, tomato paste, chickpeas, and canned tomatoes. Bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Stir in cilantro and lemon juice. Serves 2.
We caught Arius in the act of stealing a soup spoon.
And here’s my dog Faith back at home looking festive! Happy Halloween!