By Chef: Del Soufre (Forks over Knives Cookbook)
Remember the Chickpeas and Kale India style recipe? well, this is the original version and I must say I loveee spinach so this one would be my choice No.1. I made slight changes to the original recipe: changing the almond milk for coconut milk and adding coconut oil. Spinach makes it creamy so the texture is very smooth. As it has lots of spices, it is cooked the Ayurvedic way, which means the spices are cooked first (with the yellow onion) to release their amazing aroma and increase their properties.
1 medium yellow onion diced small
1 chili pepper minced
3 cloves of garlic peeled and minced
1 Tspn of grated ginger
2 tspns ground cumin
1 tspn of ground coriander
1 tspn turmeric
1 tspn fennel seeds
1 tspn red pepper flakes
1 large tomato finely chopped
1 1/2 cups of organic coconut milk
2 pounds of spinach slightly blended
2 cups of cooked chickpeas
2 Tspn of coconut oil
Place the coconut oil in a saucepan over medium heat and once is hot (it doesn’t need much time as this oil burns very quickly) add the onions. Cook for 8-10 minutes. Add a little bit of water to prevent the onions to stick to the pan.
Reduce the heat and add the chili, garlic, cumin, coriander, turmeric, fennel seeds and pepper flakes. Stir often and add a bit of water if needed for 5 minutes.
Add the tomato cook for another 5 minutes, then add spinach, coconut milk, and lastly add the chickpeas. Cover the pot and cook for another 20 minutes on low heat. Season with salt.
I decided to have Farro (with a dash of turmeric) as the grain of choice instead of rice, it’s very yummy and filling.
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