Tuesday, March 19, 2013

Recipes from The Outport Woman



Easy peasy - allow about 20 minutes from stem to stern, 15 minutes when you know what you're doing without the recipe.

Serves 4.

I eat this at least once a week, sometimes twice. It freezes incredibly well.

Braised Coconut Spinach and Chickpeas with Lemon

2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
1 heaping tbls of dulse or other seaweed, finely chopped, if desired.
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Toast a handful of coconut in the oven.
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1. Heat the oil or ghee in a large heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, chopped dulse and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.

4. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Sprinkle toasted coconut on top.

This can be a fairly thick soup or use as stew served over sliced baked yams (da best) or rice or rice noodles or basmati rice or....

NOTE: In withdrawal emergencies, you can sub a couple of cans of spinach as all these ingredients can be kept in your cupboard, omit lemon and use bottled lemon juice.

21 comments:

  1. My mouth is watering! I've put a couple of items on my shopping list and will be making it soon. I love a hearty, healthy and quick dish, thanks for the recipe.

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  2. If I am allowed forget the dulse... I'll certainly have a go.

    My first introduction to dulse coincided with early pregnancy and I still have not come to terms with it. The dulse and not the result of the Pregnancy! :-)

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  3. Marja-Leena:

    let me know how it works out!

    XO
    WWW

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  4. GM:

    Kelp would be nice too, just to add an extra something, not that it needs it. I've added sweet red peppers when on hand. It is a very variable dish!!

    XO
    WWW

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  5. Yes! I've just added a few ingredients to my shopping list so I can try this! Thanks for sharing...

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  6. Molly:
    I've never had anyone turn up their nose yet so I think you will enjoy. Plus it feels so healthy!!!!
    XO
    WWW

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  7. I would try this, WWW, if I did not intensely dislike coconut. I am looking forward to any other vegetable based dishes you may care to share with us. xox

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  8. Made it tonight with sweet potatoes---scrumptious! Thanks again. Next?

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  9. I'd say you could omit the coconut Irene, if you do seeds maybe toasted sesame seeds or pumpkin seeds?
    XO
    WWW

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  10. Molly I am so delighted you tried, this has become one of my fave dishes over the years, I never seem to tire of it.
    Next the seafood crepes.
    XO
    WWW

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  11. I do a variation of this with pasta, chickpeas, spinach,garlic, green peppers, a can of tomatoes and some oil cured dried tomatoes.
    We do like coconut so I'll try this.

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  12. Oil cured dried tomatoes? Do you buy these Sharyn or do you make them up yourself?
    XO
    WWW

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  13. I would have to adapt the recipe a little bit, but I think that is the whole sport of it. I do like chick peas and sun dried tomatoes. I wonder if creme fraiche would do instead of the coconut milk? We cook a lot with it here and have the kind for hot dishes that doesn't curdle. I will let you know when I fix it.

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  14. I’ve seen the dishes, any chance of mail order?

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  16. Great recipe -I love all the ingredients and use them in different combinations.

    My neighbour who's always giving us surplus veg, is experimenting with growing chick peas this year. Me, I'd bypass the fiddly soaking and pressure-cooking and buy the jars or cans in the market. But Gonzalo does everything the hard way and swears by the superior taste.

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  17. Hmmm - blogger threw up an error the first time I posted this, so sorry if I've double posted!

    It sounds delicious - as hubby doesn't particularly like tomatoes, would mushrooms do as a substitute? (not being sure what the balance of flavours is there...)

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  18. Jo:

    You'd need a bit of piquancy I think, must be some other veg, mushrooms would be too bland. I might try pineapple or okra? Just a thought.
    XO
    WWW

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  19. I don't know how I missed this. This is fabulous. I intend trying it out asap. Thank you WWW.

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  20. I don't know how I missed your post on the recipe. It sounds yummy and I will try it out soon.

    If I had a choice, I would also live in a house overlooking a stretch of water. Who knows, it may happen yet!

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