Wowwie! This is so wonderfully flavorful and warm and cozy and I might or might not have finished 3/4 of the whole batch in one go.
I’m a huge fan of chickpeas in almost any form – curries, hummus, spiced and dried, in desserts (yes, desserts! google chickpea desserts and don’t knock it before you try it) – so it was inevitable that I would love this stew specially since it involves lots of olive oil, spices and spinach (my favorite vegetable by far – it’s so versatile!).
It can take a while to cook if you soak and boil your own chickpeas, which we always do at home, but if you use canned chickpeas this is a super quick dish to whip up for lunch.
The recipe is technically for four people but since last time I made half the batch for my mom and I, there wasn’t enough left for my mom (oops!), I will definitely be making a bigger batch next time. And even if there’s some leftover, you can keep it in the fridge and it’ll make a great leftover lunch or dinner the next day.
I served it with brown rice but you can serve it with any grain – millet, quinoa, basmati rice etc. or even with some crusty bread like sourdough or a baguette.
Forgot to mention – the stew itself is accidentally vegan and gluten free! (I love it when that happens hehee..)
It was based on this recipe I found on food&wine but I changed it up quite a bit 🙂
Spiced Chickpea & Spinach Stew
1.5 tablespoon crushed garlic
Pinch of saffron
2 tsp paprika, 1 tsp cumin powder, pinch ground cloves, pinch black pepper, 1 tsp coriander powder, 1/2 tsp nutmeg, 1-2 tsp chili powder (adjust chili according to personal preference), 1/2 tsp salt
~3 cups cooked chickpeas or two 15oz cans (reserve the water!)
2.5 tbs olive oil
2 onions, peeled and diced
1 large tomato or two small, diced and the seeds removed
salt, to taste
handful sultanas/dates/raisins (I recommend sultanas)
3 cups fresh spinach, chopped finely
juice of 1/2 lemon
fresh coriander/mint/parsley to top (optional)
In a small bowl, mash the crushed garlic with the saffron and the spices. Add a couple tablespoons of the chickpea liquid.
In a skillet or a deep pan, heat 1.5 tbs olive oil.
Add the onion and tomatoes and stir on low heat until softened and browned.
Add the spiced garlic paste and cook for another minute
Pour in the chickpeas, 1.5 cups of their liquid (if there is no more liquid, use water or stock) and the sultanas
Bring to a simmer and add in the spinach. Lower the heat a bit, and let simmer for around 2 minutes until spinach is fully cooked.
Transfer to your serving dish and top with 1 tbs of the olive oil, lemon juice and fresh herbs.
Serve with rice, quinoa, cous cous, millet or crusty bread.
Easy to whip up dessert when you want something sweet without all the hassle of making a large serving! If you want to make more though feel free to double, triple or quadruple the recipe.
All the ingredients needed for this recipe are ones you probably have lying around! And the type of fruit used is flexible too. I have used apple, banana and strawberries but you can also sub in other berries, cherries, pears, peaches, plums or mangoes. Actually this would be to die for with some peaches so I can’t wait to try it again in the summer when peaches are in season!
This is great on it’s own but it might not hurt if you decide to top it with a scoop of ice cream. Just saying.
So what are you waiting for?
Individual Serving Fruit Crumble
1 cup fruit (equivalent to 1/2 small apple + 1/2 banana or 1 cup berries or 2 peaches)
1 tsp lemon juice
1 tsp + 1 tablespoon brown sugar
1 tsp cinnamon
2 tablespoon oats (I used quick oats but whatever oats you have on hand will work)
1 tablespoon almond meal (ground almonds)
1 tablespoon butter softened
1 tablespoon nuts and dried fruits, roughly chopped (optional but highly reccomended)
Preheat oven to 180 degrees Celsius
Dice the fruit
Mix the fruit with lemon juice, 1/2 tsp cinnamon and 1 tsp brown sugar and then place in the ramekin you will be baking in.
In another bowl mix together the oats, almond meal, butter, remaining 1 tablespoon brown sugar, 1/2 tsp cinnamon, nuts and dried fruit until well combined
Put the oat mixture on top of the fruit and bake in oven for around 25 minutes until the top is lightly browned
Top with ice cream or whipped cream or more fresh fruit if desired and enjoy!
The saying about only appreciating things when you don’t have them – so true.
When we moved to India, one of the biggest problems for me was getting used to the fact that lots of the fresh products I was used to getting in Singapore were just not available widely here. I mean, you can still get things like raspberries, blueberries, avocados and asparagus but you have to go to specialty ‘gourmet’ stores and they’re extremely overpriced. Things I had taken for granted like basil, I now relished.
But now that we’ve moved into our own house we have lots of fresh produce growing in our own garden! We have spinach, methi (fenugreek), basil, mini oranges… So you would think that now I have an almost endless supply of fresh basil I would be using it 24/7. Right?
But yeah… not so much. Since we’ve moved into the house (5 months) I think I’ve used basil approximately… 3 times. And in that time we have probably gone through 10-12 jars of store bought pesto. I know, I know. Disgraceful.
It’s just that the whole process seems like so much work. It’s easier to just buy a ready made jar and not think about it. But when I went out one day and saw that the basil plant was slowly drying up I decided it was time to change.
And I’m so glad I did! Making pesto is so easy – it takes practically 15 minutes and most of that time is spent getting the pesto out of the food processor! When you make your own pesto, you can alter the flavors to your liking and experiment with different nuts and even add in other herbs. Also the taste of fresh pesto exceeds store bought by a landslide!
So no further ado.. here’s an amazing, customizable, pesto recipe inspired by love and lemons.
How to customize:
I always use 2/3 basil + 1/3 coriander because otherwise the basil flavor is a bit too strong, but feel free to use all basil or experiment with addition of other herbs like mint or arugula
For the nuts I used a combination of walnuts and almonds, but you can use any nuts – pistachios, hazelnuts, pecans.. Pine nuts are generally the best for pesto but I didn’t have any on hand 🙂
Add in some grated parmesan cheese, some nutritional yeast or a dash of balsamic vinegar for some extra kick. Most recipes also use black pepper but I prefer the taste without it. It’s a personal opinion though so if you like it – go for it!
(Makes around 1 cup)
1 1/2 cup herbs
1/4 cup nuts
1/2 tablespoon lemon juice
1/2 tablespoon garlic, chopped
3 tablespoons olive oil
salt and paprika/chili flakes
Lightly toast the nuts in a small plan until lightly browned
Add all the ingredients in a food processor until well blended
Taste and adjust the salt or acidity if necessary. If too sour, add a splash of honey or agave syrup.
A wonderful crispy granola, perfect in the morning with some cold milk and some dried fruit added on top. Or however you like granola, but thats my preference 🙂
I find making my own granola much better than buying store bought because I can alter the flavors to my liking and mix and match it instead of having the same flavor everyday. Also, I know exactly what’s going into it – no chemicals or sneaky corn syrup hiding in here! Not to mention, it’s super easy. All you need is oats, toppings, an oven and less than half an hour of your time. And 20 minutes of that is just waiting for it in the oven.
This is a simple granola because I like making this and then adding whatever toppings I feel like on that day, but feel free to add in more flavors or dried fruits or anything into the recipe.
2 cups oats (rolled oats are best, but any oats would work!)
1/4 cup olive/coconut oil
1/4 cup honey/agave
1/2 tsp vanilla extract
More add ins: dried fruit, shredded coconut, cocoa powder, coffee powder, cinnamon, maple extract, cocoa nibs)
Preheat oven to 180 degrees celcius and take out a baking tray
In a small saucepan, heat the oil and add in the honey and vanilla extract. Stir on low heat for about a minute until well integrated.
Spread the oats, nuts and whatever other toppings on the baking tray.
Pour the wet ingredients on top and mix well.
Pop in the oven and bake for around 20 minutes, shaking the tray ever 5 minutes to make sure the granola doesn’t stick and gets evenly baked.
Done! Serve with yogurt, milk or fresh fruit!
Note: If you use dried fruit, add in only in the last 3 minutes.
I just realised that most of the recipes I post on this blog are breakfast recipes. So to solve that, y’all are going to have to make this for dinner. I don’t think that will be a problem – it’s delicious and it’s extremely healthy as it’s full of vegetables and protein.
This vegetable hash, although not very traditional, is bursting with flavor and more importantly, is super easy to whip up! You can double, triple or even quadriple the servings to suit yourself.
Use whatever vegetables you wish but I would avoid anything too soft like squash or greens.
1 small onion
2 garlic cloves
1/2 teaspoon hot sauce
pinch of garlic salt, black pepper, oregano and chilli flakes
1.5 cup mixed vegetables (I suggest corn, baby corn, mushrooms, zucchini, tomatoes – whatever’s in season)
Dice the onion, garlic and vegetables. Set aside.
Heat around 2 tsp olive oil in a small pan and when it’s hot, add the garlic and onion.
Saute until lightly browned and then add in the vegetables
Add the hot sauce and spices
Lower the heat and cover the vegetables
Meanwhile lightly coat a flat pan with olive oil
When it’s hot, crack in two eggs
Sprinkle the top with black pepper
Your vegetables should be done by now, serve them on a plate and place the fried eggs on top.