Chana Saag- Chickpea spinach curry

I got this recipe from one of the magazines you pick up at Vitamin Cottage. I couldn't find the exact recipe on the web (there are many to choose from). Here is one that is close from Group Recipes. I have amended the recipe below to how I made it.

• 1 lb fresh baby spinach
• 1 15-oz. can chickpeas
• 2 T fresh ginger, grated
• 1 T olive oil
• 1 T ghee
• 1 tsp cardamom
• 1 tsp cinnamon 
• 5-6 cloves garlic chopped
• 1 cup onions finely chopped
• 1 can tomatoes chopped (I used fresh)
• 1 T curry
• .5 tsp cumin
• .5 C coconut milk
• 1-2 green chiles, chopped (oops- I forgot)

Rinse chickpeas and roughly chop baby spinach.
Heat oil and ghee over medium-high heat. Add cardamom, cinnamon, curry and cumin. Stir for a minute.
Then add onions and sauté until golden. Add garlic, green chiles, ginger, salt and pepper, cook for one minute.
Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook covered for 10 minutes until chickpeas are soft.
Add spinach, stir, cook for 1-2 minutes or until just wilted. Season with salt and pepper.

 **Very nice. Good flavors. Easy to make.

Swiss chard and potato soup

This looked like an easy recipe- one I have been carrying with me for several years, but have never tried it. Tonight is the night! I have amended the recipe below as I made it. The original recipe is on the NY Times site.

Ingredients

• 1/4 pound slab bacon, diced (I used country ham, but next time I'd use bacon)
• 1/3 cup extra virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, crushed
• 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick 
• 3 C vegetable stock
• Salt
• 6 eggs, optional
• 1 3/4 cups cooked chickpeas or 1 can, drained
• 5 cups, packed, very finely shredded Swiss chard leaves (about 1 bunch)
• Freshly ground black pepper

Preparation

1. Start chickpeas in the pressure cooker. Presoak for one minute. Change water, then cook for 21 minutes. Quick release using cold water on the lid. Drain and set aside.

2. Place bacon in a heavy 4-quart saucepan. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.

3.Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 3 cups water and 3 cups of vegetable stock. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.

4.Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.

5.Add chickpeas, and chard leaves. Bring to a simmer, and cook about 2-5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, fry or poach them and add one to each bowl. 

 ** I liked the soup more than my family did. You can see my broth is a bit red due to the type of chard I used.

Chickpea and Spinach stew

I was surprised to see that this dish was entered into a contest for meals costing less than $10. For my menu this week, it was a perfect way to finish up the no-knead bread that I baked earlier. Plus it used the spinach from LPO and looked quick- if I used canned chickpeas.

Makes 4 servings
2 cans chickpeas
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika) OR 1 1/2 T paprika and 1/2 T smoked paprika
1 pinch Spanish saffron (Optional)
2 tablespoons Spanish sherry vinegar OR red wine vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

Combine the chickpeas and cumin in a saucepan (this will be your final stew pan) and set aside.

In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

Remove the pan from the heat and allow to cool for a few minutes. Add the paprika and saffron (if you are using it) to the saute pan, and the sherry (or red wine) vinegar immediately afterward to prevent the paprika from burning.

In a mortar or bowl, smash the reserved garlic and the browned bread to make a very thick paste.

Bring the chickpeas to a low boil and add the spinach. Simmer for 2 minutes. Add the paprika mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.

 **Very easy to put together. The smoked paprika added a nice touch. If it gets too thick, add more water. Very nice dish!

Quinoa Tabouli Salad with Chickpeas

One of my favorite summer salads. I used to use bulgher until wheat became an allergy issue in this house. Now I use quinoa and love it. This recipe comes from The New Moosewood Cookbook. I found the recipe on-line on the food.com website . However, what you see below is how I've adapted it over the years. Depending on what is in season, I'll add the tomatoes or if I have kalamati olives, I'll add them. I usually add chickpeas for the protein.

• 1 1/2 cups quinoa
• 3 cups water
• 1 teaspoon salt
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• pepper
• 3 scallions, finely minced
• 1/2 cup minced flat-leaf parsley, packed
• 8- 10 mint leaves, minced
• 2 medium tomatoes, diced or 4 roma tomatoes,diced
• 1/2 cucumber,  minced

1. Cook the quinoa in the water for about 15 minutes or until the liquid has been absorbed.Fluff up the quinoa.
2. Emulsify the lemon juice and oil. Then mix in the salt, garlic, pepper, and scallions.
3. Chill for 30 minutes.
4. Before serving, add the rest of the ingredients.

 

 **Delicious, as always.

**Made a different time, with black olives, tomatoes, and carrots.

Vegetable Tagine

I got this recipe from the New York Times. My comment reads, "Good, Filling". It calls for a spice called zaatar. You can find it at the Istanbul Cafe on Wyoming. They don't have a website, but I found this great local blog called Elva Eats that reviews the cafe. I love going into the shop- they have a great selection of basmati rices, spices, and it is a good place to find sheep and goat feta, rather than cow feta.


2 tablespoons butter or extra-virgin olive oil
2 medium onions, diced
2 fresh small chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 cup chickpeas, cooked or canned (if canned, drain and rinse)
1 cup carrot, cut into 1/2-inch dice
1 1/2 cup green beans, cut into 1-inch pieces
1 zucchini, cut into 1-inch dice
3/4 cup green peas, frozen
1/2 cup flat-leaf parsley, chopped
1 tablespoon zaatar (see note)
Salt and pepper to taste.

1. In a medium or large saucepan over medium heat, warm the butter or oil. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
2. Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
3. Add the lentils, tomatoes, tomato puree and water just to cover. Simmer for about 20 minutes.
4. Add the chickpeas, carrots, green beans, zucchini, and green peas. Simmer until tender, about 10 to 15 minutes more. Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days. Add the parsley and zaatar during the last five minute of cooking. Season to taste. Transfer to a warm serving dish and serve immediately.

**Delicious. The zataar really made an interesting addition to the tastes.

Lentils, Rice, and Chickpeas

This recipe came from the Israel chapter of a cookbook called The Global Gourmet. It looks good and filling.


3/4 cup lentils
1/2 cup rice
2 cups water
3 tablespoons olive oil
1 large onion, thinly sliced
1 medium onion, finely chopped
4 large cloves garlic
2 teaspoons ground cumin
2 cups tomato sauce
1 teaspoon salt
Several good grinds of black pepper
1 small bunch fresh mint leaves,
   finely chopped, or 2 tablespoons
   crushed dry mint
2 cups cooked or canned chickpeas, drained
Good handful of flat leaf
   parsley leaves, finely chopped
Plain yogurt, for garnish

1. In a pot, combine the lentils, rice, and water. Bring to a simmer; then cover and cook over low heat for about 20 minutes, until all the liquid has been absorbed. Remove from the heat and let stand, covered.
2. Heat the oil in a medium saucepan and sauté the sliced onion over moderate heat, stirring occasionally, until the onion is a rich golden brown. Remove the onion from the pot, leaving behind as much of the oil as possible. Set the onions aside.
3. In the same saucepan, sauté the chopped onion and the garlic in the remaining oil, stirring, until the onion wilts and just begins to turn golden. Stir in the cumin.
4. Add the tomato sauce, salt, pepper; mint, and chickpeas, then add the reserved lentils and rice. Mix well, then cook, stirring occasionally, over low heat for 15 to 20 minutes. Just before serving, stir in the parsley.
5. Serve hot, garnished with the reserved caramelized onions, and pass the yogurt.

**So easy to make. Delicious with the fresh mint. Served with yogurt. Great leftovers.

Curry Chickpea Potpie

This looked like a great recipe to try. Perfect for this week's harvest basket plus the leftover veges I still have in my fridge! You can find the recipe on Martha Stewart's website.

Serves 6

• 4 tablespoons unsalted butter
• 1 cup millet
• 2 large eggs
• 3/4 teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh parsley
• 8 ounces broccoli, cut into bite-size pieces
• 1 medium onion, chopped
• 2 cups shredded green cabbage
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 2 large carrots, peeled and cut into 1/2-inch dice
• 8 ounces small white potatoes, quartered
• 1/3 cup red lentils
• 1/2 cup canned chickpeas, drained
• Freshly ground black pepper
• Raita

Directions

1. Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add millet, and sauté until golden brown, 2 to 3 minutes, stirring frequently. Add another tablespoon butter and the boiling water to millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in eggs, 3/4 teaspoon salt, and parsley.
2. Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli to boiling water, and blanch for 20 seconds, until bright green. Transfer to ice-water bath to cool. Drain, and set aside.
3. Heat oven to 350 degrees. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add cabbage; cook, stirring occasionally, 3 minutes. Add garlic, ginger, and curry; cook 2 minutes. Pour in 2 cups water, and using a wooden spoon, scrape up any brown bits on bottom of pan. Add carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 minutes. Stir in broccoli; season to taste with salt and pepper.
4. Place the stew in a 1 1/2-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with raita. 

**I didn't end up making this. I was near the Alpine Sausage Kitchen and got tempted by the Viennese  hot dogs and german mustard. I steamed the rest of the broccoli and cauliflower.
 

Indian-spiced Kale and Chickpeas

I cut this out of the newspaper. You can find it on the Eating Well website. I wrote that it is delicious, easy, and good with yogurt.

Serves 2 main or 4 side servings. Works as 4 mains for our family with brown rice.

1 T oil
3 cloves garlic, minced
1- 1 1/2 lbs kale, ribs removed, coarsely chopped
1 C vege or chicken broth
1 t coriander
1/2 t cumin
1/4 t garam masala
1/8 t salt
15 oz can chickpeas, rinsed

In a large, deep skillet or dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add the broth, coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the kale is tender, about 8-10 minutes. Stir in the chickpeas and cook until they are heated throug , 1-2 minutes.

For 2 serves: 345 cals, 10 g total fat, 3 mg chol., 587 mg sodium, 15 g protein, 52 g carbo., 10 g dietary fiber. 

**Delicious dish. I cooked the kale about 5 minutes. I like the pungent garlic with the crunchy kale paired with the soft chickpeas. A fast and easy dinner.  I did get another bunch of kale from Vitamin Cottage so the dish was plenty for the four of us.