Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!208.134.241.18!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Kate Pugh Newsgroups: rec.food.recipes Subject: Spicy Chickpeas and Spinach Followup-To: rec.food.cooking Date: 2 Feb 1999 05:13:57 -0700 Organization: the Ministry for French Schoolchildren Lines: 56 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <796eon$mg7$2@news.ox.ac.uk> Reply-To: Kate Pugh NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30769 "Gurmit Sidhu" said: > ANyone has a quick and novel way of cooking spicy chickpeans Indian > style? This is a 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. I like this recipe because it's very quick and easy, if you have the spices and tamarind sauce ready prepared; and you can cook it from storecupboard ingredients. It's got a kind of sweet and sour taste. Kate * Spicy Chickpeas (Garbanzo Beans) & Spinach * Serves 4 as a side dish (2 as a main) 1/2 medium onion 2 large fresh tomatoes, or 3 Tbsp tinned tomatoes 1 x 400g (14 oz) can chickpeas (garbanzo beans) 1 tsp sunflower oil, or other flavourless vegetable oil 1/2 tsp cumin seed 1/2 tsp asafoetida (optional) 6 Tbsp (100g, 4 oz) frozen spinach, defrosted 1/2 tsp salt 1 tsp mild chilli powder 1 Tbsp dhana jheera 1 tsp amchoor (dried, powdered mango) - optional 1 tsp sugar 1 Tbsp tamarind sauce or lime juice 175 ml (6 fl oz) water 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. 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. Add the spinach and tomato, and stir for 3 minutes. 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. When water is gone, and the thick green sauce sticks to the chickpeas, the dish is ready. -- A beginners' guide. Kake Lemon Pugh - http://users.ox.ac.uk/~corp0141/index.html -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.