Wednesday, March 14, 2012

Chickpeas and Spinach Over Mashed Potatoes

This dish doesn't have to be served over potatoes, but that is what my family has decided works best. Feel free to try rice, quinoa, or couscous. 

This serves 4.

Chickpeas and Spinach
Every Day with Rachael Ray


1 onion, finely chopped

1 C canned chopped tomatoes
 (I just do a whole 14 oz. can)

3 tsp coriander
1 1/2 tsp cumin
1/4 tsp garam masala
1/4 tsp turmeric

1 can chickpeas, rinsed and drained 
(feel free to use freshly cooked chickpeas!)

1 10 oz package frozen spinach

Heat some olive oil over med-high heat in a large skillet. Add the onions, and saute for about 5 minutes or until they are tender and just beginning to brown. Add the tomatoes and spices, then reduce the heat to med-low and cook for another 3 to 5 minutes. Add the chickpeas and cook till heated through, then add the spinach. Cook the mixture until the spinach is heated and incorporated. Season with salt and pepper to taste.

*The recipe says about 5 minutes for the final step, but it take much longer for me. My spinach is usually still pretty close to frozen, so I run it under hot water for about a minute, then add it to the skillet. I put a lid on the skillet and cook the mixture on medium-low, breaking the spinach chunks up as they defrost. If you plan ahead and defrost your spinach, this step will probably take less time. 

Serve the mixture immediately over your choice of starch, such as mashed potatoes (recipe follows)

Mashed Potatoes (the way Dad likes them)

Idaho or russet potatoes:
 (2 small /1 medium potato per person, plus "one for the pot") 

Splash of milk
A few Tbs butter

(This is obviously a very subjective recipe)

Scrub your potatoes thoroughly and cut them into about a 2-inch dice. If you make them like my family, you'll leave the skins on - that's where all of the nutrients are!

Boil the potatoes in salted water until they are tender, about 20 minutes. Drain the potatoes and then return them to the pot.

TIP: In order to dry the potatoes before mashing them, put the pot of drained potatoes back on the stove over medium heat to evaporate any remaining water. Stir them to be sure that they don't stick, and take them off the heat as soon as you hear the water stop sizzling. 

Mash up the potatoes using a fork or potato masher. If you like them smooth, you can use and immersion blender or food processor, but we like them with a bit more texture.

Add a bit of butter - anywhere from a tablespoon to a stick - as desired, and a splash of milk. Stir the mixture and adjust fat and liquid amounts to your taste. Season with salt. 

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