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08.28.2000

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other new +recent NOURISH recipes:
o Braised Chicken with Cabbage
o Pad Thai
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Broccoli with Peanut Sauce
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Vegetarian Lettuce Cups
o Ground Turkey in Lettuce Cups
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Linguini with Turkey-Spinach Marinara

o Bowtie Pasta Salad
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Penne Greek-style

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quick fix |  Chickpea Dal with Spinach

Another recipe inspired by a post on our message boards (thanks Emille!) -- I originally tried this with just the chickpeas and tomatoes, but found the dish a little dry ... The addition of spinach greatly improved the texture for me. Garam masala, by the way, is a mixture of spices, the actual contents and proportions of which will vary from brand to brand, so be sure to adjust seasonings to taste as you go along. You can find garam masala at fancier supermarkets, and Indian/Asian specialty markets.


ingredients

3 plum tomatoes, peeled and de-seeded, and chopped
1 15-oz. can chickpeas
1/2 bunch spinach
2 cloves garlic, minced
1 small onion, chopped
1 tbsp. garam masala
1 tsp. ground cinnamon
1 tsp. cumin
time 
30 minutes

serves 2-3


1.
Wash the spinach and chop roughly, removing big stems, if desired. Place the washed spinach in a large pot, add 1/4 cup water and heat on high, covered, until the leaves are wilted. Remove from heat and set aside.
2. Heat 1 tbsp. oil in a saucepan. Add the garlic and onions, and cook until the onions are translucent (4-5 minutes or so). 
3. Stir in the spices (garam masala, cinnamon and cumin). Add the chopped tomatoes, and cook for another 3-4 minutes or so.
4. Add the chickpeas and spinach, and continue simmering for at least another fifteen minutes, up to an hour. (Add water as needed should the mixture start to look too dry).  Serve with steamed long-grain rice.

o

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