Chickpea Curry with spinach

Chickpea Curry with spinach


Print Recipe
Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.

Grilled Tuna Dirty

 

Print Recipe
Grilled Tuna Dirty
Bold and flavorful tuna is a summer stable in our house. After a quick marinate and a few minutes on the grill, dinner is served.
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Instructions
  1. In a large resealable plastic bag, combine the teriyaki sauce, lemon juice, oil, garlic, ginger and pepper. Place the tuna in the bag. Seal the bag with as little air in it as possible. Give the bag a good shake. Marinate for 30 minutes in the refrigerator.
  2. Light hardwood charcoal using a chimney. Once charcoal is screaming hot, dump on one side of grill. Can also be done on a gas grill. Preheat over high heat, and lightly oil grate the well cleaned grate.
  3. Remove tuna from marinade, and place directly on hardwood charcoal. Using tongs rotate tuna steak after 2 minutes on each side for rare. If using gas grill, follow the same timeline.
  4. Remove from grill, make certain all embers are removed. Let tuna rest 2-3 minutes and slice across the grain and serve.
Recipe Notes

Can serve with sesame seeds and wasabi. 

Lamb Chili

Print Recipe
Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.