Friday, April 4, 2014

Spinach Chickpeas and Peppercorns

Memories are precious. They may not always bring a smile on your face.You shed a tear remembering some, you sigh at some wishing you could change something about it and some bring in those warm fuzzy feelings inside you. One can always weave wonderful memories around Food. I believe food can bring  together cultures, families, friends, and everything else under the sky.

One of my most cherished culinary memories stems from my grandmother's kitchen. She cooks with the most basic simple ingredients, yet all her dishes taste like a million bucks. She never measures her ingredients, yet the precision with which she adds the right amount of the right ingredient would make all the teaspoons, tablespoons and measuring cups hide in shame.

Her spinach dish with chickpeas and lots of chili peppers/black peppers makes me all warm and fuzzy. Even to this day I distinctly remember the way she would meticulously peel the garlic, trim the ginger and make all her purees in an age old motor and pestle.This dish has layers of flavors incorporated in the most precise perfect grandmotherly way.






The Ingredients -

5 cups of spinach

2 cups of water

4 cloves of garlic

1 tsp of chopped ginger

1 tsp of black peppercorns

1 can of chickpeas/Garbanzo beans

1 medium sized green chili pepper chopped

1 medium onion- finely chopped

1 tsp chili powder

1 tsp coriander powder

1 tsp cumin powder

salt

Add the ginger,garlic and black peppercorns to 2 cups of water and bring it to boil.

When the water comes to a boil, add the spinach.

Let the spinach boil until it wilts - for about 5 - 10 minutes.

Puree the spinach in the bowl with an immersion blender or you can let it cool and puree it in a food processor.

Heat about 2 tsp of olive oil in a pan.

Add the green chili pepper, onions and the spices - cumin, coriander and chili powder.

Let them roast for about 2 minutes.

Add the chickpeas and fry them for about a minute with the onions and spices.

Add the spinach puree and salt.

Let it cook until the water reduces. This takes about 10 - 15 minutes.



The serving options for this dish are endless. You can serve it with rice, have it like a stew with bread or any other way that makes you feel warm and fuzzy. I make this dish anytime I feel like I need a hug from her. It takes me back to her kitchen and I relive my memories all over again.



Linking to
Chef Mireille and citrusspice at In my VEG box event