Chickpea-Stuffed Peppers
- 2 tsp olive oil
- 1 small onion, finely chopped
- 4 large handfuls spinach, torn into small pieces and
washed
- 1 tsp mild curry powder (commercially-bought is fine)
- 2 cloves garlic, finely chopped
- 8 Tbsp (1/2 cup) canned chopped tomatoes, including juice
- 2 Tbsp tomato or 'Italian vegetable' puree
- 50g (2oz) wholemeal breadcrumbs (roughly equivalent to
2 x 1cm-thick slices)
- 1 x 400g (14oz) can chickpeas (garbanzo beans), drained
and roughly hand-chopped
- 4 Tbsp chopped roasted (sweet bell) peppers (optional)
- 3 medium peppers, halved and hollowed out for stuffing
Heat a wide heavy-based frying pan over medium heat. Add the
oil and heat for 10 seconds or so, then add the onion and fry,
stirring occasionally, until well-softened. Tip in the damp
spinach, sprinkle over the curry powder, raise the heat and
stir, toss and fry until the liquid has mostly cooked out of
the spinach and it is collapsed but still moist. Transfer to
a large bowl. Add the garlic, tomatoes, vegetable or tomato
puree, breadcrumbs, chickpeas and peppers. Season with salt
and black pepper and mix well; it should be reasonably moist
but not dripping. Stuff the filling firmly into the pepper halves,
mounding up on top. Bake in a low-sided dish at Gas Mark 6 (200C,
400F) for about an hour, turning the dish around once and lowering
the heat towards the end if the peppers are getting too brownded.
This length of time makes the peppers deliciously soft - if
you like them firmer, reduce the time.
Creamed Spinach
- 700g (1 1/2 lb) baby spinach, or 550g (1 1/4 lb) frozen
spinach
- 1/2 small onion, finely chopped
- 2 Tbsp soya margarine
- 2 Tbsp plain flour
- 250ml (1 cup plus 2 Tbsp) soya milk
- 2 Tbsp nutritional yeast
- 1/2 teaspoon salt, or to taste
- pinch of grated nutmeg (optional)
- If using fresh spinach, wash it, drain it, and cook it
in just the water clinging to the leaves, then cool under
cold running water and chop coarsely. If using frozen spinach,
just thaw it.
- Cook the onion in a small heavy pan over moderately low
heat, stirring often, until softened. Add the flour and
cook, stirring continually, for a further two minutes. Add
the milk off the heat and stir in well. Bring to a simmer
and cook for 3-4 minutes, stirring and making sure it doesn't
catch on the bottom.
- Mix in nutritional yeast, salt and nutmeg. Add the spinach
and cook, stirring, until heated through
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