Chickpea-Stuffed Peppers
- 2 tsp olive oil
- 1 small onion, finely chopped
- 4 large handfuls spinach, torn into small pieces and washed
- 1 tsp mild curry powder (commercially-bought is fine)
- 2 cloves garlic, finely chopped
- 8 Tbsp (1/2 cup) canned chopped tomatoes, including juice
- 2 Tbsp tomato or 'Italian vegetable' puree
- 50g (2oz) wholemeal breadcrumbs (roughly equivalent to 2 x
1cm-thick slices)
- 1 x 400g (14oz) can chickpeas (garbanzo beans), drained and
roughly hand-chopped
- 4 Tbsp chopped roasted (sweet bell) peppers (optional)
- 3 medium peppers, halved and hollowed out for stuffing
Heat a wide heavy-based frying pan over medium heat. Add the oil and
heat for 10 seconds or so, then add the onion and fry, stirring occasionally,
until well-softened. Tip in the damp spinach, sprinkle over the curry
powder, raise the heat and stir, toss and fry until the liquid has
mostly cooked out of the spinach and it is collapsed but still moist.
Transfer to a large bowl. Add the garlic, tomatoes, vegetable or tomato
puree, breadcrumbs, chickpeas and peppers. Season with salt and black
pepper and mix well; it should be reasonably moist but not dripping.
Stuff the filling firmly into the pepper halves, mounding up on top.
Bake in a low-sided dish at Gas Mark 6 (200C, 400F) for about an hour,
turning the dish around once and lowering the heat towards the end
if the peppers are getting too brownded. This length of time makes
the peppers deliciously soft - if you like them firmer, reduce the
time.
Creamed Spinach
- 700g (1 1/2 lb) baby spinach, or 550g (1 1/4 lb) frozen spinach
- 1/2 small onion, finely chopped
- 2 Tbsp soya margarine
- 2 Tbsp plain flour
- 250ml (1 cup plus 2 Tbsp) soya milk
- 2 Tbsp nutritional yeast
- 1/2 teaspoon salt, or to taste
- pinch of grated nutmeg (optional)
- If using fresh spinach, wash it, drain it, and cook it in just
the water clinging to the leaves, then cool under cold running
water and chop coarsely. If using frozen spinach, just thaw it.
- Cook the onion in a small heavy pan over moderately low heat,
stirring often, until softened. Add the flour and cook, stirring
continually, for a further two minutes. Add the milk off the heat
and stir in well. Bring to a simmer and cook for 3-4 minutes,
stirring and making sure it doesn't catch on the bottom.
- Mix in nutritional yeast, salt and nutmeg. Add the spinach
and cook, stirring, until heated through
Remarks
This recipe is no doubt amazing I have it today noon and still I feel the taste.. amazing
By: Heriete
Hey thanks for such a nice collection of delicious Spinach Recipes, all are superb..
By Millicent
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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