freshly squeezed (mercurialheart) wrote in vegancooking,
freshly squeezed
mercurialheart
vegancooking

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Chickpeas with Spinach and Spices

This was really good, though I wish I'd had some fresh tomatoes since the canned ones I used weren't that great. I don't think I had ever cooked with fresh mint before tonight... for shame!

I served it over brown rice. My father said that white beans might be good to use in place of the chickpeas, since I'm not a very big chickpea fan. At least I know I've had enough iron for the day, though. :)


Chickpeas with Spinach and Spices

- 2 Tbsp water
- 1 medium (150g) onion, chopped
- 3 cloves garlic, crushed (I used garlic powder)
- 1 tsp ground cinnamon
- 1 tsp ground sweet paprika
- 2 tsp ground coriander
- 2 tsp cumin seeds (I'm not a big fan of cumin, so I just used 1/2 tsp ground)
- 3 x 425g cans chickpeas, rinsed, drained (about 3 x 14-15oz cans... I used about 3 1/4 cups chickpeas I had cooked previously)
- 3 small (390g) tomatoes, chopped (I used a tin of crushed tomatoes, drained)
- 2 Tbsp tomato paste
- 1/4 cup (40g) seeded chopped dates
- 1 cup (250ml) water, extra
- 1/4 cup chopped fresh coriander leaves
- 2 Tbsp chopped fresh mint
- 1 bunch (500g) spinach, chopped

Combine water, onion, garlic and spices in a large pan, cook, stirring, until onion is soft (note: I added a little oil because I was worried about the spices burning). Stir in chickpeas, tomatoes, paste and dates; then extra water and herbs, simmer, covered, 10 minutes (note: I cooked it for maybe 15-20 minutes). Stir in spinach, simmer, uncovered, about 5 minutes or until spinach is just wilted.


Microwave: suitable
Per serve: fat 5g; fibre 15g, kj 1078

Source: The Australian Women's Weekly Healthy Eating (Vegetarian) cookbook


I'm guesstimating that this would feed about 4-6, depending on how you served it.
Tags: beans-chickpeas/garbanzo-beans
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