Wednesday, November 3, 2010

Chickpea Masala with Green Rice

For the Chickpea Masala:

2 onions, diced
8 cloves garlic, minced
1/4 c. butter or olive oil
2 tsp. sweet curry powder
1 tsp. Garam Masala
1 can diced tomatoes
1/2 c. coconut milk
2 cans chickpeas, drained and rinsed

Satue onions and butter in a large skillet over med-low heat until onions are soft. Add garlic and spices and saute a few minutes more, stirring so as not to burn. Add tomatoes and simmer until much of the liquid has been evaporated, then add coconut milk and stir to combine. Using a handheld or traditional blender, blend mixture until smooth. Return to skillet and add chickpeas. Heat gently until very hot. Serve with green rice.

For Green Rice:

4 T. butter or olive oil
1 onion, diced
1 lb fresh spinach, very finely chopped
2 c. white rice
4 c. chicken or vegetable broth, or lightly salted water

In a medium saucepan, cook onions in butter over medium heat until soft. Add rice and cook, stirring, until rice is shiny and beginning to lightly brown in a few spots. Add broth or water and cover. Cook at a simmer until rice is soft and water is absorbed. Stir in spinach and let the hot rice cook it. Serve.

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