Spinach and Chickpea Ragout
Another untried entree from the Australian Vegetarian Society posted for the 'Zaar World Tour. The addition of yogurt to the stew should make this a delightfull creamy entree. I have modified the recipe a bit to match how I'm more likely to prepare it. cooking time is estimated.
- Ready In:
- 2 tablespoons dried coconut
- 1 tablespoon almonds, chopped
- 2 tablespoons fresh ginger, grated
- 1 tablespoon ground coriander
- 2 -3 teaspoons olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 lb spinach, well cleaned, trimmed and finely chopped
- 1 tablespoon dried mint
- 1 pinch paprika
- 1 (14 1/2 ounce) can chickpeas, drained and rinsed
- 1 tablespoon poppy seed
- 1 cup low-fat yogurt or 1 cup nonfat yogurt
- 1 pinch ground pepper
- Wash spinach and chop finely (no thick stems).
- Before you begin cooking, combine the coconut, almonds, corriander and ginger in a mini-chopper or food processor and pulse until you have a coarse to medium fine paste. Reserve.
- In a large non-stick skillet over medium heat, add oil onions and garlic. Cook 2-3 minutes until onions soften taking care not to burn the garlic.
- Add the spinach, paprika, mint and a few teaspoons of water. Cook until the spinach is tender. Stir to mix.
- Add the drained chickpeas and the blend from the chopper. Stir to mix. Cook until everything is hot and the spice blend has begun to release its flavors into the dish. Season with pap.
- Add the yoghurt and poppyseeds and lower to a simmer. Season with salt and pepper to taste. Cook an additional 3-5 minutes until the ragout is fully heated, without curdling the yoghurt.
- Serve over rice.
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For some reason I had a feeling I was going to love this dish, but without the yogurt. And I think I was right. So I left it out. And I was, right, I mean. Without the yogurt this was a wonderful vegan dish that I served with some marinated frozen (and defrosted) tofu on the side. I was feeling really healthy until I washed it all down with a Diet Coke ;-)Reply
This is a lovely combination! I first thought that the recipe should call for more chickpeas, but of course the spinach shrinks while cooking and the spinach-chickpea ratio is just right. I was worried that the yogurt would curdle, but I took the pan from the heat to mix the jogurt in and this way it worked beautifully. I thought I had poppy seeds, but I didn't, so I replaced them with black sesame seeds (see pictures). The black sesame seeds looked nice, however, their taste is not strong enough for this dish. I certainly recommend using the stated poppy seeds. I liked the hint of mint in it, but was disappointed that I couldn't taste the coconut. If I make this again, I will either leave out the coconut and almond altogether, or half the amount of ginger and double the coconut, so that hopefully the coconut will come through as well. Thanks for posting this tasty vegetarian dish!Reply