Saturday, 14 July 2012

Greek Chickpeas with Spinach

 Greek Chickpeas with Spinach

A classic Greek dish, served in most Greek household and every family has their own little touches which makes the dish so easy yet flavoursome and nutritious. The common ingredients like Chickpeas and spinach turns out to be a lip smacking wonder in a matter of minutes. I kept all the ingredients as it is because they are pretty common all around the world and are very easily available.

Preparation time : 15 minutes
Cooking time      : 30 minutes
Difficulty             :  Easy
Serves                 :  4

Ingredients :

  • 2 medium Onions, chopped
  • 3 cloves of Garlic, minced
  • 1 tablespoon Olive Oil 
  • 3 cups cooked Chickpeas (you soak them in warm water the night before and boil them in a pressure cooker. The peas will remain whole but will be melting soft) 
  • 1 1/2 cups fresh Tomatoes, chopped
  • Red Pepper Flakes to taste
  • 1 teaspoon Paprika (you can use Red Chili powder instead) 
  • 1 teaspoon Oregano (this spice is easy available in most food stores) 
  • 250 grams of fresh Spinach, Cleaned and chopped 
  • Juice of 1 Lime
  • Salt to taste
  • Pepper, freshly ground, to taste
  • Crumbled Feta Cheese (to serve with the dish) You can use fresh Paneer instead.  
  • 1/2 cup warm water, optional
  • Note : Red Chili Flakes :  You can prepare them in bulk by lightly roasting whole Kashmiri Chilies and then whizz for two seconds in a grinder, once they cool down. The rest can be stored in an air tight container. This stays fresh for 2 - 3 months.

    Method :

    1) Put a skillet on medium heat add add Olive oil.

    2) Once it hot add Onions, saute for a few seconds and then add garlic and fry for a minute.

    3) Now add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.

    4) The tomatoes will release water, if you don't think it's enough, add 1/2 cup of warm water. Cover and simmer for about 18 minutes, stirring occasionally.

    5) Add spinach and cook about 7 minutes longer, or until spinach is cooked.

    6) Add the lime juice, salt and pepper. Stir well. Taste and adjust the seasoning, if required. Pour in a wide mouthed bowl.

    7) Crumble Feta/Paneer and spread on top of the dish and serve hot with Roasted Loaf breads.

    No comments:

    Post a Comment