Sunday, June 28, 2009

Indian Chickpeas over Garlic Spinach

Protein, iron, fresh vegetables - not to mention great flavor from my spice cabinet... this dish has it all.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat, and add 2 cups sliced onion; saute 5 minutes. Add 1 and 1/2 cups vegetable broth, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon ground coriander, 1/4 tsp. salt, and 1/4 tsp. ground red pepper; bring to a boil, then reduce heat and simmer for 5 minutes. See what I mean about that spice cabinet?

The recipe called here for a drained, 19-ounce can of chickpeas, which threw me off a little, since at Whole Foods they only have 15-ounce and 25-ounce cans. I bought the 25-ounce can and removed 19-ounces worth, saving the rest for another use. But either way, drain your (hopefully 19-ounce) can of chickpeas. Place 1/2 a cup of the chickpeas in a food processor and process until minced.

Add the minced chickpeas and the remaining whole chickpeas to the onion mixture; increase the heat again until it comes to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, heat 2 teaspoons olive oil over medium-high heat in a Dutch oven. Add 2 chopped garlic cloves (mine were probably closer to 'minced') and saute 30 seconds. Add 16 cups (about 12 ounces) of chopped fresh spinach, and cook for 3 minutes until the spinach is wilted and dark green.

Place 1/2 a cup of the spinach mixture on each of 4 plates. Top each serving with 3/4 cup of the chickpea mixture and 2 tablespoons of plain soy yogurt (such as Whole Soy). Each serving is 240 calories.

onion $0.65
canned chickpeas $2.39
spinach $5.00
plain soy yogurt $0.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance