Let’s make Chickpeas with Spinach and Sun Dried Tomatoes
Two nights ago, I fell asleep with a marvellous book on my hands. A book that I almost read in just 6 hours. Yeah, I could not put it down! It’s the Hunting and Gathering by Anna Gavalda. A French novel (Ensemble, c’est tout) translated to English. The emotions captured in this book are superb! “The characters were a motley assortment of wounded souls brought together to heal one another”. If you love books this is a must read…
Today’s recipe it’s vegan, gluten-free, highly nutritious, and truly heavenly delicious! Actually, I am really “mad” and obsessed with this dish. The combination of curry, lime and the coconut cream matches perfectly with the vegetables and chickpeas.
This dish is an inspiration from my 6-month course in “Professional Plant-Based Cuisine”. I have passed the final exams and I am very happy for that!! 🙂 Actually, a cake would be more appropriate for such a thing but I had to post this recipe first because it’s sooooo damn good! ( Cake and celebration it’s on the way though 🙂 )
Spice it up
For spices, you can add and omit as you wish. My favourite one for this dish is curry and red pepper. My red pepper it’s a very spicy one, I really love spicy food and I can guarantee you that this time I made it so spicy that I could see the fire coming out of my mouth.
In case you do not like the coconut oil, you can put olive or sesame oil but I believe the coconut it’s the ideal for this flavourful combination. Also for the coconut cream make sure you put in the fridge for few hours to get this thick texture.
I did not have fresh garlic that’s why I use the powder. You can chop some fresh garlic and use it the same way.
Be careful not to overcook your onions, the texture shall be soft without any browning.
I like baby spinach, I use it in a lot of my dishes and often it’s my main ingredient on my Green smoothies. On this recipe, you can use any kind of spinach and just chop it.
Add the coconut cream little by little with some water and let it simmer on low heat until you get a nice liquid texture – a quite thick one.
At the end, add your spices and the lime, let it simmer just for 3-4 minutes and it’s ready.
You can garnish your dish as you wish. In my case, I sprinkled sesame seeds, few onions and a small white flower – Not edible 🙂
Grap your spoon
Lime it really gives the final flavour “kick” on the dish. It brings up, enhances and balances perfectly all the rest of ingredients. So do not substitute it with lemon.
Warm, golden yellow colour, the perfect dish for a cold Autumn night. Tonight it’s chilly in Bordeaux….I am going to enjoy my portion beside the fireplace, a glass of French white wine, French music by Gregoire – rue des etoiles and recall how good was that book…I might read it again soon… 🙂
“With the translucent pearls and the Emerald slivers of chopped herb, it was a joy to behold. She stayed like that for a few seconds, respectfully, with her spoon poised, then she took the first sip, quite slowly because it was very hot, She finished her plate religiously, closing her eyes between each spoonful” From the book…
Bon Appetit! 🙂
Chickpeas with spinach and sun dried tomatoes
- 250 gr cooked chickpeas drained
- 1 cup spinach
- 1 onion
- 2 tbsp garlic powder
- 2 tbsp black pepper
- 2 tbsp red pepper
- 1 tbsp salt
- 2 tbsp curry powder
- 2 tbsp dried basil
- juice of 2 limes
- 1 cup sun-dried tomatoes
- 6 Tbsp coconut cream
- 3 tbsp chopped ginger
- some water
To begin, prepare your ingredients. Cut the onion and ginger, gather your lime juice, cut the dried tomatoes into small slices and collect all the remaining ingredients.
Heat a pan and add the coconut oil. Then add onions and salt and simmer over low heat until the onions are soft without being burned. Once ready, add garlic powder, dried tomatoes and ginger. Allow to simmer for 2-3 minutes and then add the chickpeas. At this point, you can turn on the temperature and let the chickpea get a golden colour.
Lower the heat again down and add the spinach little by little. Then add the coconut cream, stir and add just a little water to thin up the cream. Add the spices and lime juice and let simmer 3-4 minutes, until the liquid gets a nice thick texture. Taste and season it accordingly.
Serve immediately, if you leave it, the vegetables will "lose" their green colour. Decorate as you wish and enjoy!
You can serve with quinoa or brown rice.
* Instead of baby spinach you can use any kind of spinach just cut it in medium pieces.
* If using sun-dried tomatoes in oil, first drain them before you add them to the mix.
* You can add the spices you want. If you do not like curry you can skip it.
* Do not replace the lime with lemon. The lime gives this extra kick flavour you need for this dish.