cathykazbar
Cathlete
Well with all of the healthy eating talk I made this for lunch today. I didn't have the two optional ingredients and used fresh spinach and olive oil instead. It was easy to make, and pretty yummy to boot!
Have a good one and Enjoy!
Cath
Spicy Chickpeas (Garbanzo Beans) and Spinach
Serves 4
• 1/2 medium onion
• 2 large fresh tomatoes, or 3 tbsp tinned tomatoes
• 1 x 400g (14oz) can chickpeas (garbanzo beans)
• 1 tsp sunflower oil, or other flavourless vegetable oil
• 1/2 tsp cumin seed
• 1/2 tsp asafoetida (optional)
• 6 tbsp (100g, 4oz) frozen spinach, defrosted
• 1/2 tsp salt
• 1 tsp mild chilli powder
• 1 tbsp dhana jheera *see below
• 1 tsp amchoor (dried, powdered mango) - optional
• 1 tsp sugar
• 1 tbsp tamarind sauce or lime juice
• 175ml (6fl oz) water
1. Peel and chop the onion. Peel the tomatoes if you wish, then chop them finely (I don't think it's worth peeling them - the pieces of skin should be very tiny in the finished dish). Drain the chickpeas and rinse them well.
2. Heat the oil in a pan and add the cumin and asafoetida (if using). Stir, then add the onion. Cook, stirring, until the onion is browned - if it begins to stick, add a small amount of water and unstick it.
3. Add the spinach and tomato, and stir for 3 minutes.
4. Add the salt, chilli powder, dhana jheera, amchoor (if using), sugar and tamarind sauce or lime juice. Stir in the chickpeas and water, then cover and simmer gently for 10 minutes more.
5. When water is gone, and the thick green sauce sticks to the chickpeas, the dish is ready. Enjoy!
*Dhana Jheera
spice mixture from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook. According to her, it is used in fairly large quantities to flavour and thicken curries.
Makes about 1 tbsp
• 2 tsp ground coriander seed, or 1 tbsp whole coriander seed
• 1/2 tsp ground cumin, or 1 tsp whole cumin seed
1. If using the whole spices, roast them over a low heat in a dry frying pan (ie, no oil) until they start to smell nice. Remove from the heat and grind together.
2. If using ready-ground spices, just mix them together.
Have a good one and Enjoy!
Cath
Spicy Chickpeas (Garbanzo Beans) and Spinach
Serves 4
• 1/2 medium onion
• 2 large fresh tomatoes, or 3 tbsp tinned tomatoes
• 1 x 400g (14oz) can chickpeas (garbanzo beans)
• 1 tsp sunflower oil, or other flavourless vegetable oil
• 1/2 tsp cumin seed
• 1/2 tsp asafoetida (optional)
• 6 tbsp (100g, 4oz) frozen spinach, defrosted
• 1/2 tsp salt
• 1 tsp mild chilli powder
• 1 tbsp dhana jheera *see below
• 1 tsp amchoor (dried, powdered mango) - optional
• 1 tsp sugar
• 1 tbsp tamarind sauce or lime juice
• 175ml (6fl oz) water
1. Peel and chop the onion. Peel the tomatoes if you wish, then chop them finely (I don't think it's worth peeling them - the pieces of skin should be very tiny in the finished dish). Drain the chickpeas and rinse them well.
2. Heat the oil in a pan and add the cumin and asafoetida (if using). Stir, then add the onion. Cook, stirring, until the onion is browned - if it begins to stick, add a small amount of water and unstick it.
3. Add the spinach and tomato, and stir for 3 minutes.
4. Add the salt, chilli powder, dhana jheera, amchoor (if using), sugar and tamarind sauce or lime juice. Stir in the chickpeas and water, then cover and simmer gently for 10 minutes more.
5. When water is gone, and the thick green sauce sticks to the chickpeas, the dish is ready. Enjoy!
*Dhana Jheera
spice mixture from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook. According to her, it is used in fairly large quantities to flavour and thicken curries.
Makes about 1 tbsp
• 2 tsp ground coriander seed, or 1 tbsp whole coriander seed
• 1/2 tsp ground cumin, or 1 tsp whole cumin seed
1. If using the whole spices, roast them over a low heat in a dry frying pan (ie, no oil) until they start to smell nice. Remove from the heat and grind together.
2. If using ready-ground spices, just mix them together.
