Does it have to be so complicated?

Every time I teach the exodus, students have the same question. Every. Single. Time. Why didn't the Israelites travel north along the shore to the land of Israel? It's a fair question. Looking at the map, it is difficult to understand the logic behind choosing to travel through the desert. The shore road was closer, shorter, richer in water and food and easier to pass through. Except for the Philistines, of course. 

Even today, if one will try to get from Egypt to Israel, one will be wise to risk the scorpions, thirst and heat exhaustion of the desert, rather than face the (modern-day) Philistines.

But, ask the students, did not the Israelites enjoy the protection of G-d? And were they not armed (Exodus, 13:18)? And, in any case, it's not as if the desert, in addition to all the other dangers and inconveniences it presented, was free of attacking marauders. See: "Amalek."

So why make things unnecessarily complicated?

Let's take this one by one. Yes, the Israelites were armed. How much good will that do to a bunch of former slaves who, in all probability were holding a sword for the first time in 400 years? They needed some practice first. Yes, the Amalekites were waiting in the desert. But, as mean as the Amalekites were, they were nothing but high way bandits with a hot temper and cowardly behavior, unlike the Philistines who would be fighting to protect their land and thus less likely to give up easily enough to not overwhelm the escaped slaves. And yes, they had G-d's protection, but they have not yet learned to trust in it. All of which will add up to them losing heart at the first hurdle and wishing to go back to Egypt, where everything was, if not good, at least familiar. And, if they take the sea highway, it would be very easy to go back, as it is a much more comfortable road.

And guess what? that's exactly what happened. At the very first sign of trouble, they immediately said "Let's go back to Egypt where we were safe." So what looks like an unnecessary complication, now makes perfect sense.

It's the same with the following recipe. It seems totally unnecessary to use whole spices only to grind them by hand. Why not use ground ones? Well, try it both ways and find out for yourself. Meanwhile, this is awesome. There's the pillar of fire (hot peppers) and the pillar of dust (that rises up from your mortar and pestle), and the long list of ingredients (like the large number of Israelites which made it even more complicated to travel anywhere) and the exotic spices to remember the route they took was probably part of the ancient spice road, not to mention the singing that will burst forth when you taste this.....


This is an original recipe from my kitchen. It has about a million ingredients and some are more confusing than others. You don't have to actually make it. You can just read it in awe.

Roasted root vegetables and chickpeas stew

4 cups turnips, cubed (1 inch)
1 1/2 cups parsnips, cubed (1/2 inch)
2 cups carrots, cubed (1/2 inch)
3 large garlic cloves, peeled and halved
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 branch (1 foot long) of fresh tarragon, leaves stripped off (branch and leaves will be used), measure 1 tsp of leaves and set aside for later. (Or substitute the whole thing with 1-2 tsp dried rubbed sage)
6 Tbs vegetable oil
2 cups diced onions
3 garlic cloves, minced
1 tsp saved tarragon leaves (see above) or substitute 1/4 tsp dried rubbed sage
1 tsp whole coriander seeds + 1/2 tsp whole cumin seeds + 1/2 tsp red pepper flakes; these are to be crushed in a mortar and pestle to a coarse powder (about the size of kosher salt). Or just run them through a coffee grinder, and how come you don't have a mortar and pestle?
1 tsp ground coriander (yes, this recipe uses both whole and ground)
1 tsp turmeric
1/2 tsp powdered ginger
1/4 tsp each: mustard powder, black pepper, curry powder.
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (13 1/2 oz) coconut milk (do not use 'lite' unless it's an emergency)
1/3 cup water
2 cans, (15 oz each) chickpeas, rinsed and drained.
1-2 heaping tsp kosher salt (to taste)


Mix the first 7 ingredients (including the fresh tarragon's branch, if using fresh tarragon). Spread in one layer on a large baking sheet and roast at 425F for about 45 minutes, stirring occasionally, until veggies are soft and just starting to brown a bit. Remove tarragon branch and discard. Also discard any veggies that are too well roasted (i.e. black.)

Over medium high heat, cook onions in vegetable oil for 10-15 minutes until onions are soft and yellow (you might have to cover the pot during some of the time if the mixture starts to dry.)

Add garlic and reserved 1 tsp tarragon leaves (or the sage.) Cook, stirring, 2 minutes.

Add the spices you crushed by hand , stir and cook 1 minute.

Add the other spices, (ground coriander through curry powder.) Stir and cook 30 seconds.

Lower heat to medium-low, add tomatoes (with liquids), stir and cook for about 5 minutes, until the tomatoes soften and start to fall apart slightly.

Add coconut milk and water, bring to a gentle boil. 

Add chickpeas, cover and cook over low-medium heat for 10 minutes.

Add roasted root vegetables (including the herbs and oil in the baking sheet. Scrape the sheet if necessary, to get all the yummy pieces from the bottom.)

Stir and cook, uncovered, for 5 minutes while watching the pot so it doesn't burn or dry out or be kidnapped by aliens.

Add salt to taste (You will need more salt than you think. Make sure to taste it before you declare it ready.)

Serve over rice. Makes 6-8 servings (I think. In my family it's hard to gauge these things correctly.)




Yes, sometimes things sound or look too complicated to be sensible. You read it and think "Oh, for crying out loud, is this absolutely necessary?" 

Yes. Apparently it is. Unless you'd rather go back to Egypt?