Tuesday, September 6, 2016

Spinach and Chickpea Stew.

Dear Readers,

This delicious dish can be served with rice, bread, or couscous, as the main dish or as garnish to a steak, or chops. For us weight trying to lose weight, it is perfect alone, as the chickpeas serve as protein, and the spinach is the veggie with the iron, so it is balanced on its own. And, for weight conscious people, do serve this with a piece of rye bread if you need to for that extra moreish taste. I call it a stew because it is not really a curry.

Spinach and Chickpea Stew (Serves 3)


300g Chickpeas (Precooked)
200g Spinach (I used baby spinach leaves)
1 sprig of Green Onion (Finely chopped)
2 medium tomatoes (1 tomato pureed and the other chopped in chunks)
Half Red Bell Pepper (chopped in chucks)
2 Cloves Garlic
Tbsp Chopped Coriander
1 heaped tsp Curry Powder
0.5 tsp Garam Masala
30g Ghee
Salt and Pepper to taste


In a hot pan, sauté onions and garlic in the ghee, and soon after a few sizzles, add the red bell pepper. Stir for 30 seconds on a high heat, and then add tomatoes. Stir and let it simmer and bubble. Then add all the spices and stir. See the colour of the tomato and onion mixture change from the spices. Then Add the spinach to the tomato and onion mixture and replace the lid of the pan and wait for the spinach to wilt. This should take about 3 to 4 minutes. Stir and incorporate everything together, and then add previously cooked chickpeas into the mixture. Let it simmer for 2 minutes and serve.

You can, of course, increase the cooking time if you wish, depending on how well you cook on a high heat. The lower the heat, the slower the cooking process becomes. Sprinkle some fresh coriander on top and enjoy this very healthy dish.


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