Ingredients
Preparations In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute. Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired. Remove from heat and stir in the fresh basil and grated Parmesan. Serve immediately with crusty bread for dipping, roti, puri, dosa or on to of cooked rice, pasta or even a baked sweet potato.
NOTE
For the cream, you can use any store bought dairy free creamer , full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
To make cashew paste – Bring 2-3 cups of water to a boil . Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch/ atta ( whole wheat flour)and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.
You can use fresh tomatoes, in case you don't have sun dried tomatoes, then cook the tomatoes till soft before you add the other ingredients.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
No comments:
Post a Comment