Garlic Chickpeas

This is an old recipe that I’ve recently updated. I used to make it vegan, but that’s not really an issue with me anymore. You still can, however; just use vegetable stock instead of the chicken. Either way, I think you’ll like it. I also added a bit of smoked paprika, my favorite spice these days.

20 cloves garlic
1 tbsp fresh ginger, diced
2 teaspoon cumin seeds
2 jalepeños, seeded and diced
3 can of chickpeas, drained
2 8-oz. cans pureed tomatoes
2 cups chicken stock
1.5 tsp salt (or to taste)
1 tsp ground cumin
1 tsp curry powder
1 tsp chili powder (I make my own – recipe will follow)
½ tsp smoked paprika
1 tsp pepper, freshly ground

Process garlic and ginger with a bit of olive oil in a food processor until it’s a smooth paste.

Heat a large skillet over medium heat. Add some olive oil and the cumin seeds. (I was out of cumin seeds, so I used fennel seeds: also yummy). Cook the seeds for about a minute, until they sizzle and become fragrant. Add the jalepeños and garlic/ginger paste and cook for a couple of minutes. Add cumin, curry powder, chili powder, paprika, salt, and pepper. Stir and let cook about a minute.

Add tomato sauce, stir, and cook for two minutes. Add the chick peas and chicken broth and bring to a boil. Simmer for about thirty minutes, or until the liquid reduces a bit.

I put mine in the oven for twenty minutes, just to let the top get a bit syrupy, but you can skip this. If you desire, cook in a 350° oven for thirty minutes. Serve over basmati rice.

Chicken Saag

I made this tonight, and I was very pleased. I’ve been craving Indian for a couple of days, but our local go-to’s version of Saag Paneer uses too much dairy, and that messes with my sensitive stomach. This version uses no dairy. Give it a try.

Oh, the photo features the Chicken and Spinach with my Garlic Chickpeas.

1 rotisserie chicken, pulled off bones and chopped into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon ginger, chopped
2 jalapeño peppers, seeds and ribs removed, chopped
½ cup canned, crushed tomatoes
2 cups chicken broth
1 bag of fresh spinach (9 oz)
¼ cup of cilantro, chopped
1 tbsp ground cumin
1 tsp ground coriander
½ tsp curry power
½ tsp turmeric
½ tsp paprika (dash of smoked paprika)
1 cinnamon stick
1.5 tsp salt

Sauté spinach in your favorite fat. I had some bacon fat, so I used that. Butter or olive oil would be good choices, too. Cook until wilted and fairly free of liquid. Puree in a food processor with a bit the chicken broth until fair smooth.

Over low heat, cook the onion for three minutes in a bit of oil. Add the garlic and ginger and cook for two more minutes. Stir in the cumin, coriander, curry powder, turmeric, paprika, and half the salt; cook another couple of minutes until the spices are fragrant. Add the chicken broth to deglaze. Add the jalapeños, tomatoes, cinnamon, and pureed spinach. Bring to a simmer and reduce for five minutes.

Add the chicken and put the whole mixture in an oven-ready casserole dish. Bake at 350 for 20 minutes. Add cilantro, stir. Return to oven for another 10 minutes. Serve over rice.