Indian Spiced Chickpeas Spinach Paneer Recipes

PANEER AND SPINACH IN A SPICY TOMATO SAUCE WITH CHICKPEAS (PANEER PALAK)

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak) image

Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices

Provided by Lisa Turner

Yield 6 servings

Number Of Ingredients 24

Ingredients

2/3 cup dried chickpeas (2 cups cooked)
2 medium tomatoes, chopped
1 to 2 fresh green or red chilies, seeded and chopped
2 dried whole red chilies, broken
1/3 cup red onion, chopped
2 cloves garlic, chopped
1-inch piece ginger, peeled and minced
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 tablespoon sesame or olive oil
1 cup baby spinach
2 tablespoons yogurt
1/2 cup milk or almond milk
2/3 cup water
1/2 teaspoon brown or coconut sugar
1/2 teaspoon apple cider vinegar
8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes
1/2 teaspoon garam masala
1 teaspoon sea salt, or to taste
fresh cracked black pepper to taste
1/4 cup fresh parsley, chopped

Steps:

Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside.
Combine the tomatoes, chilies, onion, garlic, ginger and ground spices in a blender or food processor. Blend until smooth.
Heat the oil in a large saucepan over medium heat. When hot, add the spiced tomato purée to the pan and cook for 10 minutes, stirring often, until thickened.
Now add the spinach and yogurt and cook until the spinach leaves are just wilted. Add the milk, water, sugar and vinegar, bring to a gentle boil, and simmer for another 5 minutes. Add the paneer cubes and chickpeas and simmer, covered, for another 5 to 10 minutes. Add more water to achieve desired consistency.
Stir in the salt, black pepper and chopped fresh parsley and serve with hot fresh cooked white rice or flat breads of your choice.

INDIAN SPICED CHICKPEA WRAPS

Indian Spiced Chickpea Wraps image

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 cup reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed

Steps:

For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.

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