Wednesday, April 13, 2016

Curried Chickpeas and spinach on a toast

Spinach or palak is a very versatile vegetable and can be paired in so many different ways. I love pairing it with chick peas, garbanzo or choley.  This is a quick meal that is nutritious and absolutely delicious. Add an egg on it to kick it another notch or just try the vegan/vegetarian version with no egg.  Pair it with bread or rice…great weeknight meal. You will love this Indian inspired curry.

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I always write up my blogpost with a cup of coffee, it's like sitting down and chatting with an old friend….just a monologue, I wish the blogging platform was more interactive like social media and I knew which of my friends were online. Not too far fetched. Take it a step further and how about creating content together, each of us with our uniqueness and all that creative energy in one room. Last week I was shooting some stills with a friend/colleague - it was amazing how quietly we worked together - loved the creative energy. Silence is so strong… a lot can be said in words, but probably a lot more without.

My favorite topic to rant - weather, till it becomes walk worthy n warm. Am thinking of a bigger herb patch in the backyard this year, if it ever gets warm…!! Since my baby herb patch is taken over by mint, might as well call it the mint patch and create another herb patch on the opposite side. I do get the best herbs in the farmers market downtown and often go there and get my fill…with nine months of frost and cold, is it even worth it? Well, will keep you guys posted on how that goes.

For now it's store bought everything….nothing homegrown.

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Easy chickpea & spinach on a toast 


Ingredients

  • 1 1/2 cups chickpeas cooked or tinned 
  • 4 cups fresh chopped spinach
  • 1 medium red onion
  • 1 small tomato
  • 2 inch ginger grated
  • 1-2 pods of garlic
  • 4 tbsps olive oil
  • 1tsp cumin/jeera seeds
  • 1 basil leaf
  • 1 tsp garam masala
  • 2 tsp chili flakes

serves 4.

Instructions

  1. Soak the chickpeas overnight and cook it in a pressure cooker or just used tinned.
  2. Chop the onion, tomatoes and spinach.
  3. In a saucepan, heat 2tbsp olive oil, add cumin & bay leaf, let it splatter. Now add chopped onions and let it roast till golden brown, add the ginger, garlic and  tomatoes sauté, add the spinach and let it reduce - don't over cook the spinach. 
  4. Add the garam masla, chili flakes and salt. 
  5. Drain excess water from cooked chickpeas and add it to the spinach and sauté. 
  6. Check for salt and spices.
  7. Brush the flatbread with olive oil Place in preheated oven for 5 minutes. (350F) 
  8. Arrange spinach on flatbread. 
  9. Add a fried egg (optional) 

It's a great vegan/vegetarian recipe - without the egg.
Enjoy warm! Pairs well with tomato soup

Chickpeas, spinach, Indian inspired, recipe, food photography, simi jois, food styling,

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