Date: Sun, 27 Apr 97 19:23:19 -0400
From: email@example.com (Bill and Kathleen Desch)
I made the following recipe today and it was delicious. I adapted it from a
recipe which was published last week in the Atlanta Constitution.
It came out a little soupy and I'm not sure it was supposed to.
However, it was good anyway. You could probably add a little
thickener like flour or corn starch if you wanted. Also, I didn't
have the ground cloves, but it still tasted pretty good. Next time,
I'll increase the curry and perhaps add a bit of ground red pepper.
Indian Chickpea and Potato Dinner (serves 4-5 very large appetites or 7-8
not so large)
3 large potatoes, diced
1 10-oz package frozen chopped spinach, thawed
1 large chopped onion
1 clove garlic
1 tablespoon minced fresh ginger
2 15-oz cans chickpeas
1 3/4 teaspoons each ground coriander and curry powder
1/4 teaspoon each ground cloves and cardamom
1 14-oz can stewed tomatoes, drained, pureed
Preheat oven to 375 degrees. In a large Dutch oven, cook the potatoes in a
small amount of water (this is where they called for the margerine/butter)
until they begin to soften. Stir in the spinach and cook about 2-3 minutes
more. Add the onion, ginger and garlic to the pot. I added a bit more
water at this point to keep it from sticking on the bottom. Puree one can
of chickpeas until smooth, add to the pot, and stir to combine. Add the
remaining can of chickpeas along with the coriander, curry powder, cloves
and cardamom and cook, stirring for 2 to 3 minutes. Transfer half of this
mixture to a 8" x 12" baking dish and smooth it into an even layer. Spread
the pureed tomatoes in an even layer on top of this. Top this with the
remaining potato-chickpea mixture. Cover and bake 45 minutes or until
potatoes are tender when pierced with a fork.
Incidentally, the newspaper, adapted this recipe from "Healthy One-Dish
Meals in Minutes" by J. Roders (Rodale).