INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
SPINACH AND CHICKPEA CURRY
Spinach and chickpeas are a popular combination, and this one has an Indian twist. I love this as a side-dish with Fairy Nuff's Recipe #86753
Provided by Daydream
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
- Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
- Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
- Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
- While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
- Add the chickpeas and spinach to the potato mixture.
- Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- It may be necessary to add a splash more water, but take care the mixture does not become too wet.
- Stir in the paneer cheese and lime juice, and heat through gently.
- Season with salt and pepper to taste, and serve garnished with chopped cilantro.
CHANA MASALA (CHICKPEA CURRY) WITH SPINACH
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 16
Steps:
- Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
- Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
- Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
- Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
- Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)
Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
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