Friday, September 10, 2010

Spinach and Chick Pea Dish

Submitted by Emily Daniel

1. Put 1 T Canola oil in a large skillet. Heat at medium high heat and add a pinch of whole cumin seeds. Cook until seeds start to sizzle. (Side note: I usually have major issues with cumin, it’s just not a flavor that I love, but the whole cumin seeds are WAY better than the ground powder.)

2. Add half a roughly diced onion. Cook until soft. Be careful not to burn!

3. Add 1 can of diced tomatoes with juice.

4. Add 2 minced cloves of garlic and 1 T minced ginger. (You are going to put the mixture in the blender eventually, so don’t stress about finely mincing anything.) We also threw in a pinch of red pepper flakes for a little heat.

5. Add 1 package of semi-thawed frozen spinach. Cook for 3-4 minutes or until spinach is warmed through.

6. Add pinch of Turmeric.

7. Let mixture cook and then blend in the blender until you have a coarse mixture. Do not puree! Add water if the blender is struggling to process the mixture. Just not so much that you dilute the flavors.

8. Rinse and dry skillet. Reheat, add ½ T butter and ½ tsp of gara marsala. Pour mixture from blender. Heat through.

9. Add one can cooked chickpeas (we made ours fresh in a pressure cooker for the sake of cheapness, but Anamika said canned are fine.)

10. Heat through and salt to taste.

11. Serve with Chipatti bread, pita bread, or whole wheat tortilla.

Or I think Melissa's Pita Crisps would be delicious with this. I usually serve this alongside Jasmine rice, and baked chicken thighs that have been marinated in soy sauce, honey, fresh ginger and garlic.

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