Tuesday, November 10, 2015

Roasted Red Pepper, Chickpea, and Spinach

Recipe by Sonja Trurnit  www.tartes-and-recreation.com

This is a pretty mild dish so if you like more of a spicy version, just add some red pepper flakes or hot sauce.  I made my life easier by using canned roasted red peppers and probably doubled the spinach.

I attached the original recipe:    http://www.tartes-and-recreation.com/blog/roasted-red-pepper-chickpea-and-spinach-curry/     but just realized that I didn't bake the sauce, I just cooked it on the stove top, next time I'll try it the original way.


       14 ounces red bell peppers (about 3 large)
       3 tablespoon olive oil
       1 red onion, diced
       3 cloves of garlic, diced
       1 pinch of sea salt and pepper
       About 1 1/3 cup coconut milk
       4 tablespoons nutritional yeast
       2 1/2 tablespoons cornstarch
       1 pinch of smoked paprika
       1 1/4 cup chickpeas
       1 cup spinach
       3/4 cup cherry tomatoes


1               Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.
2               While the red bell pepper is roasting, heat up a pan and saut√© the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.
3               In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.

4               Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.

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