Category: Recipe
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Spinach Chickpea and Yogurt Currie
This video from Food with Chetna features a quick and healthy Chickpea, Spinach, and Yogurt Curry that can be prepared in just 15 minutes.
Ingredients- Base: 2 tbsp oil, 1 tsp cumin seeds, 2 onions (roughly chopped).
- Aromatics: 2 garlic cloves (chopped), 1 small piece of ginger (chopped).
- Sauce: 1 tin (approx. 400g) finely chopped tomatoes (e.g., Polpa), 1/2 tin of water.
- Spices: 1 tsp salt, 1 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, 1 tsp ground cumin.
- Main: 200g fresh spinach (chopped), 1 tin (400g) chickpeas (drained and rinsed).
- Creaminess: 150g yogurt (natural or Greek).
- Optional: Chili oil for garnish.
Cooking Instructions - Sauté the Onions: Heat 2–3 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them sizzle [01:04]. Add the chopped onions and cook on high heat for 3–4 minutes until they begin to take on some color [01:11].
- Add Aromatics: Stir in the chopped ginger and garlic [02:13].
- Simmer Tomatoes: Pour in the tinned tomatoes followed by half a tin of water [02:54]. Cook on medium-high heat for about 7–8 minutes to develop the flavor [03:10].
- Season: Add the salt, turmeric, chili powder, garam masala, and ground cumin. Mix well [04:28].
- Wilt the Spinach: Add the chopped spinach and another half-tin of water. Cover and cook for about 1 minute until the spinach is wilted [05:07].
- Incorporate Chickpeas and Yogurt: Add the drained chickpeas [05:31]. Reduce the heat to low (or turn it off briefly) before stirring in the yogurt to prevent it from splitting [05:39].
- Final Simmer: Turn the heat back to low, cover the pan, and let it simmer for a final 5 minutes so the flavors meld into the chickpeas [06:16].
- Serve: Garnish with a little chili oil if desired [07:17]. This curry pairs well with sourdough, chapati, or rice [07:46].
Video Link: https://youtu.be/K7obillWmGI
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Spinach and Chickpea Stew
Ingredients
• Aromatics: 1 onion (diced), a few cloves of garlic (chopped), and a “knob” of ginger (about 8 thin coins). [01:25], [01:47]
• Tomatoes: 1 can (28 oz) of whole peeled tomatoes. [01:25]
• Chickpeas: 1 to 2 cans of chickpeas (do not drain; use the liquid from the can). [07:32]
• Greens: 6 to 12 oz of spinach (curly leaf is preferred, but flat leaf or other greens like kale/collards work too). [04:10]
• Fats & Liquids: High-quality extra virgin olive oil (about 1/4 to 1/3 cup to start, plus more for finishing). [03:32]
• Spices & Seasoning: * Sweet smoked paprika (pimentón). [05:38]
• 2 Bay leaves. [07:56]
• Salt and MSG (or a splash of soy sauce for umami). [05:30], [09:13]
• Vinegar for finishing (Sherry vinegar is traditional, but cider or white wine vinegar also works). [09:20]
Cooking Instructions
1. Prepare the Tomato-Ginger Base
• Take half of the canned tomatoes and most of the juice from the can.
• Place them in a blender or cup with the 8 coins of ginger and puree until smooth. [01:54]
• Roughly chop or “scissor” the remaining half of the tomatoes in the can to provide texture. [05:11]
2. Sauté the Aromatics
• Heat 1/4 to 1/3 cup of olive oil in a large pot over medium heat.
• Add the diced onion and chopped garlic. Season with a little salt and MSG. [04:04]
• Sweat them until softened (do not brown them). Add a bit of smoked paprika and stir. [05:30]
3. Combine and Wilt the Greens
• Pour in the tomato-ginger puree. [06:05]
• Add the spinach. If you have a lot, add it in handfuls, letting it wilt down before adding more. [06:44]
4. Simmer the Stew
• Add the chickpeas along with all the liquid from the can (aquafaba), which provides body to the stew. [07:32]
• Stir in the remaining chopped tomatoes and add two bay leaves. [07:56]
• Simmer uncovered for 30 to 45 minutes. This allows the liquid to reduce and the flavors to meld into a thick, tender stew. [08:24]
5. Finish and Serve
• Taste and adjust the seasoning with more salt, MSG, or soy sauce. [09:07]
• Stir in a splash of vinegar to brighten the flavors. [09:33]
• Drizzle generously with more high-quality extra virgin olive oil before serving. [10:06]
• Serve with crusty bread or pita. [10:12]
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Pastina con il Formaggino Recipe
from Pasta Grammar
Formaggino is a type of soft, spreadable cheese that comes in little pre-packaged wedges. If you can get your hands on some, it makes a delicious and cheesy pasta sauce when dissolved in pasta water!
Makes: 1 adult serving, 2 kids’ servings
Cook Time: 20 minutes
For this recipe, you will need:
- Salt
- 3 ounces (85 grams) pastina pasta
- 2 wedges of formaggino cheese
Bring a pot of water to a boil and salt it generously. Add the pastina pasta and cook until al dente to your taste.
Meanwhile, place the two wedges of formaggino cheese in the serving bowl (or one wedge in each bowl if preparing two kids’ servings). Spoon in some pasta water and stir, mashing the cheese until it dissolves. Keep adding more pasta water until the mixture is the consistency of whole milk.
When the pasta is cooked, reserve some of the pasta water and drain it through a fine mesh sieve. Add the pasta into the formaggino sauce. It should be quite soupy—if you wish to thin the sauce even further you can add some of the reserved pasta water. Serve immediately.
Buon appetito!
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Pastina al Latte Recipe
from Pasta Grammar
This dish is made with pastina cooked and served directly in milk, then seasoned with plenty of cheese. Italian mac and cheese!
Makes: 1 adult serving, 2 kids’ servings
Cook Time: 20 minutes
For this recipe, you will need:
- 1 ½ cups (355 milliliters) whole milk, or to taste
- Salt
- A pinch of grated nutmeg (optional)
- 3 ounces (85 grams) pastina pasta
- Grated Parmigiano Reggiano cheese, to taste
- A drizzle of extra-virgin olive oil
Heat the milk in a small pot over medium heat and season it with a few big pinches of salt. Optionally, add a pinch of grated nutmeg as well. Once the milk begins to simmer, add the pasta and stir.
Reduce the heat and keep the milk simmering but not boiling, stirring occasionally, until the pasta is al dente to your taste. As the pasta nears completion, you can add more warm milk as needed if you would like a soupier result. Just be aware that the pasta will thicken substantially in the next step.
Turn off the heat and stir in plenty of grated Parmigiano (you can never have too much) and a drizzle of olive oil. Serve immediately.