Spicy Chickpeas (Garbanzo Beans) and Spinach - Indian Vegan xp

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Spicy Chickpeas (Garbanzo Beans) and Spinach - Indian Vegan

 

Recipe By :Kumud Shah's Quick After-Work Indian Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium onion

2 large fresh tomatoes -- or 3 tbsp tinned tomatoes

1 can chickpeas (garbanzo beans) -- (14oz)

1 tsp sunflower oil -- or other flavourless vegetable oil

1/2 tsp cumin seed

1/2 tsp asafoetida (optional)

6 tbsp frozen spinach -- (4oz) defrosted

1/2 tsp salt

1 tsp mild chilli powder

1 tbsp dhana jheera (recipe below)

1 tsp amchoor (dried -- powdered mango) - optional

1 tsp sugar

1 tbsp tamarind sauce or lime juice

6 fluid ounces water -- 3/4 cup

 

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.

 

Serves 4

 

Dhana Jheera

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.

 

I learnt about this 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.

 

Source:

" Kate's (Vegan) Cookery Site "

S(Formatted by Chupa Babi):

" 041005 "

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Per Serving (excluding unknown items): 37 Calories; 1g Fat (32.1% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 285mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : This is a very slight adaptation of a recipe from Kumud Shah's Quick

After-Work Indian Vegetarian Cookbook - I've reduced the amount of oil, among

other things.

Also, I don't like asafoetida, so I've left it as optional. It's nice without.

Measure out all the spices before you begin.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0