Last Monday I posted my Moroccan Magic Carpet Stack of roasted red and yellow peppers with roasted brinjals – all dribbled with spicy yoghurt and pistachio nuts. As promised, this is the second dish that I served during my Moroccan meal – chick peas with spinach. The combination of spices results in the dish having a mysterious hint of chocolate flavour …. Those Moroccans know a thing or ten about combining spices.
The Tripepi’s are opting for highly spiced dishes at the moment. This dieting is not easy going for a food blogger but I feel that I have found a diet that allows me the opportunity to juggle calories – eat tasty food and still lose weight. It’s working like a bomb and between hubby and I, we have shed just over 10ks’s already.
Yesterday I received a packet of Cress seeds from Sue of Sous Chef’s trip to England. Very excited – one of my childhood foodie memories was growing pots of cress on the window sill and eating it with marmite on brown health bread. Fresh & spicy cress is one of those pretties that you can use as a garnish that TASTES nice. Have you ever tasted those pea shoots? They look so dainty and pretty and taste awful – like grass cuttings. Cress is AS pretty but also tastes lovely. I am going to see if I can grow some mustard seeds as well – for I also have great memories of mustard shoots. They are sitting on a bed of make-up removing pads, basking in the sun ….. Fingers crossed!
Moroccan Spicy Spinach & Chickpeas in Tomato
Enough Olive Oil to cover the bottom of a small heavy pot
1 onion chopped finely
2 cans of chickpeas – drained and rinsed
1 x 475ml can of peeled tomatoes – put them into a bowl and squash to a pulp or liquidise
them in a blender
use a bottle of Tomato Passata
1Tbs tomato paste
8 dates de-seeded and chopped roughly
4 cloves of garlic finely chopped
1tsp cinnamon powder
2tsp smoked paprika
3tsp ground coriander
3tsp whole cumin
A handful of chopped mint
1 large packet of baby spinach – rinsed well (woollies baby spinach is perfect for this)
1/2cup of chicken or vegetable stock – or one stock cube
A good grinding of pepper
In a heavy bottomed pot – heat just enough olive oil to cover the bottom and brown your onion
and garlic until it’s nice and soft.
Add the cinnamon, paprika, chicken stock, black pepper, coriander and cumin
and stir fry in the pot with your onions for two minutes to release all of the beautiful flavours and aromas.
Now add the chick peas, squished tinned tomatoes, dates and tomato paste.
Bring to the boil and add the fresh mint and water and reduce
to a simmer on your stove for about 20 – 25 minutes …
Add the washed baby spinach, stir it in and cook uncovered
for another 10 minutes.
Taste for seasoning and then serve with the rest of your Moroccan Meal.
Not the best pics – I know! but my lot attacked this meal like they hadn’t eaten for a year. I had every
intention of photographing juicy pita breads overflowing with kofta & Chickpeas etc. but alas it was not to be.
We had friends over – which also makes it a bit difficult too!!
They attacked ‘en Masse’!
I didn’t stand a chance!
I served this spicy Chick Pea and Spinach dish with
Lamb Kofta (I will post this recipe too),
Spiced Yoghurt & cucumber dip and
the Moroccan Magic Carpet Stack of roasted
red and yellow peppers with roasted brinjals dribbled with spicy yoghurt
and pistachio nuts.
Click on the picture above to be taken to the blog post for this recipe
A platter of pita breads and roti ( I know that they are not Moroccan
– but they are so great for mopping up sauce.) and Walla
……… add some good wine, aromatic candles
and good friends and I guarantee you a Magical Moroccan Meal!!
How about these Meatfree Brinjal & Halloumi Wraps
for a little Greek Chic!
Found this ‘little devil’ in my kitchen the other day!!!
Forthcoming Attraction: Moroccan Lamb Kofta & Spicy Yoghurt Dip …
Have a Wonderful Meatfree Monday!