Saturday, November 7, 2009

Chickpeas, Spinach, Tomato, Garlic


I think I am getting influenced by that Alinea chap. What else will explain this title up there? But then, this is a dish worthy of an Alinea-like title. You already know I like chickpeas. And I like spinach. But this combination...well, it's gobsmackingly good, even if I say this myself.

The Chickpeas : Soak 1/2 a cup overnight, then boil until just tender. Heat a tsp of ghee and add 2 freshly ground tomatoes. Cook on a low heat, stirring continuously, until your tomatoes turn to a thick paste. Add salt, a pinch of red chilli powder and 1/2 tsp chana masala (okay, confession time - I didn not have chana masala, so I put in pao bhaji masala instead!).

Cook for a minute or two to mix. Do not add any water. You will be tempted to do it. Just don't - trust me here! Add the boiled chanas (minus the water they were boiled in) and cook for 5 minutes or so until dry.

The Spinach : Wash and roughly chop 2 cups of spinach leaves. Add 1/2 cup water, one small chopped onion and 2-3 cloves of garlic then cook until the spinach is soft. It takes 2 whistles in the pressure cooker if you are using that. Blend into a puree and return to the pan. Simmer until the spinach, onion, garlic mixture thickens to a soup like consistency.

The Plating : Take a shallow soup plate and flood it with spinach puree. Arrange chickpeas in the center. If you are Grant Achatz, you will make a neat circle with a tweezer. This chef here was too busy trying to eat it to make it any prettier.

9 comments:

Curry Leaf said...

Taste matter rather than decorations.I too will be eating it without pics.Love your decor which looks too inviting and can taste the taste from the recipe itself.The book seems to be toooo good.

Rachel said...

Although not very fond of spinach that is visually very tempting.

Sunshinemom said...

The list of ingredients agree with me by themselves or together:). Sampler here is quite ready to devour the screen!

notyet100 said...

yummy platter,...

Jaya Wagle said...

That is a novel way to make chickpeas. So simple yet so sublime. I have always had the onion, ginger garlic versions but I am tempted to try this version. Off to the kitchen to soak some chickpeas. :)
Oh, love the spinach treatment too. I too find greens sometimes are best with minimal spices and not too much cooking.

Bharti said...

Interesting stuff Simran.

fortheloveofyum said...

Looks yum! grant achatz is a big inspiration for me as well!

Spice said...

Interesting combination..

sarımsak hapı said...

as garlic and vitamin-rich foods and natural antibiotics to me he has an excellent flavor and we like turkey, we are frequently consumed.