Friday, April 10, 2009

Moroccan Chickpeas and Spinach

With some couscous on the side. An old favorite.


jenny said...

That looks great!!

Fatima said...

omg th at looks so yum.....I'm too lazy to make it ofcourse....whats also good is vegie samosas....they are SO good!!!!!!! omg....

SarahMichael said...

YUM. do you have any good recipes for this? or something similar?
i've tried looking up a few, but this by far looks the tastiest. thanks.

Renate said...

1 lg bunch chard, stems removed
3 cups cooked chickpeas or 2 15-oz cans rinsed
6 garlic cloves
2 tsp. sweet paprika
1 tsp. whole black peppercorns
1 1/2 tsp. ground cumin
1/2 tsp. tumeric
3 Tbl. Olive oil
1/3 cup chopped cilantro
2 Tbs chopped parsley
1 White onion, chopped
1 bell pepper diced into 1/2 inch squares
1/4 tsp. dried thyme
1 small dried red chile
4 tomatoes peeled,seeded and diced

Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas w/ cold water and rub with your gands to loosen skin. Tip the bowl so that the skin flows off. Drain.
Pound garlic in a mortar w/ 1/2 tsp salt until smooth or mince w/ knife. Add dried spices. 1stp oil to moisten mixture adn 2 Tbl of cilantro and the parsley. Pound until a rough paste is formed

Heat the remaining oil in a large skillet over med.-high heat. Add onion, pepper, thyme and dried chile. Cook for 7 min. then stir in garlic paste, chickpeas and 1/2 cup water or bean broth. When onion is soft add tomatoes, greens, 1/2 tsp. salt, and another 1/2 cup water. Reduce heat to low and simmer for 5 min. Stir in teh remaining cilantro and serve.

From Vegetarian Cooking for Everyone by Deborah Madison.