Sunday Dinner: Chickpea and Spinach Curry

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Sunday dinners have been a bit spotty because J and I are on totally wacky schedules right now and haven’t been home together that much (booo). BUT I do have another Sunday Dinner to share with you! This one was our favourite so far. SO GOOD.

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We used another Isa Chandra Moskowitz book for this one, her Vegan with a Vengeance. Isa is the bomb, so definitely go out and buy her cookbooks! Here are the recipes we used:

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Chickpea and Spinach Curry

1 can whole tomatoes (in juice, not pureed)
3 tablespoons vegetable oil
2 teaspoons mustard seeds
1 large onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
3 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon asafoetida
3 cardamom pods
1 teaspoon salt
10 cups fresh spinach, chopped
4 cups canned chickpeas

Start by removing the tomatoes from the juice, setting the juice aside for later. Tear the tomatoes into bite sized pieces. Preheat a medium sized sauce pan over moderate heat then add the vegetable oil and mustard seeds. Let the seeds pop then add the onion. Saute for 7-10 minutes until the onions begin to brown. Add the garlic and ginger, and saute for 2 more minutes. Add spices, salt, and 1/4 cup of the reserved tomato juice. Saute one more minute. Add tomatoes and heat through. Start adding the spinach one handful at a time and stir until wilted. Once all the spinach is added and the mixture is liquidy you can add the chickpeas and simmer for 10 more minutes with the lid on. Taste and adjust spices in necessary, then simmer for 10 minutes uncovered until the curry thickens.

 

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^ Some of the ingredients we have stashed over the last few weeks.

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^ I also made more of the sweet potato biscuits we both liked so much from last time.

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Balsamic Glazed Portobello Mushrooms

3 medium sized portobello caps, sliced
1 tablespoon olive oil
1/4 cup balsamic vinegar
Pinch salt
2 cloves garlic, sliced

Preheat a large skillet over medium-high heat for 2 minutes. Toss the mushrooms in olive oil until coated (we used a lot more than 1 tablespoon, and it was a lot easier to add the oil to the mushrooms once they were in the skillet). Place mushrooms in pan in a single layer and let cook for 5 minutes. Turn over and cook another 2 minutes. Add the vinegar and salt then saute for 30 seconds. Add the garlic and saute for another 3 minutes. Done!

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^ BRAGG for life!

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Sesame Asparagus

2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes
1 pound asparagus, ends discarded
2 tablespoons toasted sesame seeds

Saute the garlic in the sesame oil over medium heat for about 1 minute. Add the soy sauce, vinegar, and red pepper flakes. Add the asparagus and saute for 4 to 5 minutes, until the asparagus is still bright green and firm but slightly tender. Move to a serving plate and sprinkle with sesame seeds. SO QUICK and SO DELICIOUS.

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UGHHHH this one was so good!

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