Yellow Split Chickpeas With Spinach Recipes

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Steps:

• 1. Heat the oil in a large pressure cooker over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, and ginger and cook, stirring, until golden, about 5 minutes. Add the dal and cook, stirring, about 5 minutes. Then ad the tomato (or tomato sauce), salt, and cayenne pepper, and stir about 2 minutes.2. Add the spinach, dill, potato, and carrot, stir about 5 minutes then add the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, add the lemon juice, and stir well, mashing some of the dal and vegetables with a ladle or a spatula. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.