Spiced Indian Barley Stir Fry With Chickpeas And Spinach Food

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Steps:

• Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
• Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
• Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
• Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
• Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
• Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)

Steps:

• Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
• Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
• Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
• Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
• Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
• Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

SPICED INDIAN BARLEY STIR-FRY WITH CHICKPEAS AND SPINACH

Steps:

• In large bowl filled with cold water, soak barley for 1 hour. Once barley has soaked, drain. In medium saucepan, combine barley and 3 cups (750 mL) lightly salted water and bring to a boil. Reduce heat to simmer, and with lid ajar, cook until barley is tender but still chewy, about 25 to 30 minutes. It will have tripled in volume. Drain off any excess liquid.
• Once barley is tender, heat oil in large wok and swirl to coat the sides. Add cumin and mustard seeds and stir-fry just until seeds begin to pop. Add onion, ginger, and seasonings, and stir-fry just until onion starts to become clear and soft. Add stock or water to loosen onion mixture from wok.
• Add cooked barley and stir-fry for 2 minutes, folding ingredients together to evenly distribute. Add a little more coconut oil if itu2019s beginning to stick to wok.
• Fold in chickpeas and stir-fry until piping hot. Then add spinach and fold in just until barely wilted.
• Immediately serve Spiced Indian Barley in small bowls or transfer to large platter. Drizzle with lime juice and sprinkle with chopped cilantro and toasted almonds. Serve with a pinch of crushed chilies, if you wish. Excellent with crisp pappadums for scooping and dollops of plain yogurt.

INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER

Steps:

• Combine lemon juice and grated ginger in a small cup and set aside.
• Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
• In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
• Serve with a green salad and naan bread or as a side dish.

SPICED BEEF, CHICKPEAS AND SPINACH

Steps:

• Preheat the oven to 350°F.
• Put the oil in a medium saucepan over medium heat. Add the onion and cook until it starts to be translucent.
• Add the ground beef, cumin, coriander and pepper. Stir, and cook until the beef is cooked.
• Remove the pan from the heat, and put the beef in an 2-quart casserole dish, keeping a few tablespoons of the beef liquid in the pan.
• Turn the heat to medium-high and add the spinach and garlic and cook, stirring often. until it the spinach has wilted.
• Remove from the heat and stir in the chickpeas, Keeping as much of the liquid as you can in the pan, add this to the casserole dish with the meat, patting it in a layer.
• Put the tomatoes in the pan and cook over medium-high heat until the tomatoes start to break down, around 3 - 4 minutes. Spread the tomatoes on top of the spinach layer in the casserole dish.
• Put the dish in the center of the oven and bake until it's bubbly, about 30 minutes.

SPICED CHICKPEA & POTATO FRY-UP

Steps:

• Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.