In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
In a large skillet, over med-high heat, saute the peppers and onion in the oil for about 3 to 5 minutes.
Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
Add chickpeas and spinach, and cook just until spinach begins to wilt.
Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.
st smoking.
Add chorizo and cook until browned, about
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
Saute onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
Stir in the carrot and spinach, continue to cook for about 2 minutes.
Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
Add the chickpeas and cook for 5 more minutes, until heated through.
Before serving, add the lemon juice and stir to combine.
nions and garlic until onion softens. Add spinach and cook, stirring, until spinach is
il.
Add the spinach leaves and cook over high heat
Place chickpeas and cumin in large saucepan.
In a medium bowl, combine the chickpeas, parsley and onion.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, cayenne pepper, salt and pepper.
Pour the dressing over the chickpea mixture and toss to combine.
To make the Yogurt Sauce:
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Serve the chickpea salad over a bed of spinach leaves.
Top with the yogurt sauce and a sprinkle of mint, if using.
n a medium sized bowl and cover them with cold water
pan and fry your
edium-low heat. Cook onion and rosemary, stirring, until fragrant, about
Sautee until lightly browned. Add spinach and cook until wilted. Set aside
Heat oil and sautee garlic and onion until soft and translucent.
Stir in the coriander and cumin powders and cook till aromatic.
Pour in stock and add chopped potatoes.
Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
Stir into the soup along with the spinach.
Bring to a boil while stirring frequently and let simmer another 2 minutes.
Serve immediately.
oil, then add the rice and turn the heat down to
Heat oil in large saucepan over medium heat.
Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
hallots for 5 mins. Add spinach and cook gently until wilted. Add
r process onion, garlic, herbs and spices with olive oil until
r microwave spinach until wilted; drain. Refresh in cold water and drain
For the creamed spinach, heat 1 tsp oil in a saucepan and saute onion and garlic until softened. Add spinach and 2/3 cup water, cover and cook for 12 mins. Add creme fraiche, lemon zest and juice, season and keep warm.
Meanwhile, cook pasta in boiling salted water according to package instructions. Drain, reserving 1/2 cup pasta water.
To finish, heat remaining oil in a frying pan and saute salmon for 3 mins. Season then toss with pasta, reserved pasta water, and spinach.
lour with a whisk. Cook and stir for 1 min then