marsha-tbay
Well-known member
Warm Curried Chickpeas
3 large eggs
3/4 cup light coconut milk
2 Tbs. grated fresh ginger, or minced
1 tsp. ground cumin
3 tsp. curry powder, or to taste
1 3/4 cups chickpeas, drained and rinsed
1/2 cup raisins
Salt to taste
3 Tbs. chutney, or to taste
2 1/2 to 3 oz. baby spinach
3 scallions, thinly sliced, for garnish
Fill saucepan with water, and add eggs. Bring to a boil over high heat, and cook for 15 minutes.
Meanwhile, heat 1/4 cup coconut milk in large skillet, and stir in ginger, cumin and 2 teaspoons curry powder, frying paste mixture for about 5 minutes, or until very fragrant. Add chickpeas, and sauté for 5 minutes. Add another 1/4 cup coconut milk, raisins and salt to taste, and cook for 5 minutes. Remove from heat, and set aside.
Stir remaining 1/4 cup coconut milk with 1 tablespoon chutney and 1 teaspoon curry powder. Set aside.
Arrange spinach leaves on platter or individual plates.
Remove eggs from heat, and run under cold water. When cool enough to handle, peel and halve.
Scoop chickpea mixture onto spinach leaves, place egg halves on chickpeas and place portion of chutney on top.
Garnish with sliced scallions, and pour coconut milk mixture over salad before serving.
Wine Suggestions: This savory dish has wine-loving friends in the coconut milk, the curry, the spinach and the overall texture of the dish. There are many wine varieties with which it will pair nicely, especially medium-weight, medium-acid whites such as Riesling, Semillon (French or Australian) and Muscadet.
Lush and redolent of the flavors of exotic India, this quick-to-assemble dish suits a warm-weather mealtime. Offer with warmed pita or the crunchy and peppery Indian pappadam bread. Serve fruit with yogurt for dessert.
Source: Vegetarian Times Issue: July 1, 2003 p.19
Formatted by Chupa Babi
3 large eggs
3/4 cup light coconut milk
2 Tbs. grated fresh ginger, or minced
1 tsp. ground cumin
3 tsp. curry powder, or to taste
1 3/4 cups chickpeas, drained and rinsed
1/2 cup raisins
Salt to taste
3 Tbs. chutney, or to taste
2 1/2 to 3 oz. baby spinach
3 scallions, thinly sliced, for garnish
Fill saucepan with water, and add eggs. Bring to a boil over high heat, and cook for 15 minutes.
Meanwhile, heat 1/4 cup coconut milk in large skillet, and stir in ginger, cumin and 2 teaspoons curry powder, frying paste mixture for about 5 minutes, or until very fragrant. Add chickpeas, and sauté for 5 minutes. Add another 1/4 cup coconut milk, raisins and salt to taste, and cook for 5 minutes. Remove from heat, and set aside.
Stir remaining 1/4 cup coconut milk with 1 tablespoon chutney and 1 teaspoon curry powder. Set aside.
Arrange spinach leaves on platter or individual plates.
Remove eggs from heat, and run under cold water. When cool enough to handle, peel and halve.
Scoop chickpea mixture onto spinach leaves, place egg halves on chickpeas and place portion of chutney on top.
Garnish with sliced scallions, and pour coconut milk mixture over salad before serving.
Wine Suggestions: This savory dish has wine-loving friends in the coconut milk, the curry, the spinach and the overall texture of the dish. There are many wine varieties with which it will pair nicely, especially medium-weight, medium-acid whites such as Riesling, Semillon (French or Australian) and Muscadet.
Lush and redolent of the flavors of exotic India, this quick-to-assemble dish suits a warm-weather mealtime. Offer with warmed pita or the crunchy and peppery Indian pappadam bread. Serve fruit with yogurt for dessert.
Source: Vegetarian Times Issue: July 1, 2003 p.19
Formatted by Chupa Babi