Name	Spinach and Chick Pea Ragout	Recipe No	40
Keywords	Vegetarian Main Course	Servings	6
Ingredients	1 bunch Spinach, English 2 cups Chickpeas, cooked 1 x Onions, brown, chopped 1 tablespoon Butter 1 tablespoon Poppyseeds 3 x Garlic cloves 2 tablespoons Coconut, dried 1 tablespoon Almonds, chopped 1 cup Yoghurt 1 tablespoon Mint, dried 1 pinch Pepper, ground 1 pinch Paprika 1 tablespoon Coriander, ground 2 tablespoons Ginger, grated
Garnish
Method	Wash spinach and chop finely (no thick stems). Stew in own juice until cooked (a small amount of water can be added). Blend spinach in processor. Add to cooked chick peas. Blend coconut, ground nuts, grated ginger and chilies in a processor. Fry onion and garlic and add ground ingredients, then add yoghurt. Fry a few minutes until aromatic. Add all ingredients to spinach and chick pea mixture and simmer for a few minutes. To prepare chick peas, soak for 3 hours or overnight. Boil for about 1hour (or until soft) adding 2 bay leaves and a sprinkling of dried herbs. Skim while cooking.
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Source	Ann Berriman

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Published on: 2007-05-08 (2273 reads)