Turmeric Chickpeas with Spinach and Shishito Peppers
A hearty vegetarian meal, packed with flavour and topped with Shishito Peppers.
Shishito Peppers are small, green peppers from Japan. Similar to a Spanish Padron pepper or a skinny Jalapeño, but nowhere near as spicy, except for the odd one.
We like to serve it with Basmati Rice.
Turmeric Chickpeas with Spinach and Shishito Peppers
If you prefer a little heat with your curry, add 1/8 tsp. cayenne. We have little ones in mind so tend to keep things fairly mild.
Ingredients
- 4 TBSP olive oil divided
- ½ cup (60 gr) red onion, chopped
- ½ tsp. cumin
- ½ tsp. salt
- ½ tsp curry powder
- ½ tsp. pepper
- 1 tsp. turmeric
- 2 TBSP Tomato Paste
- 1 540 ml can chick peas, rinsed and drained (362 gr/2 cups)
- 1/3 cup coconut milk
- 1 cup stock
- 113 gr spinach
- 120 gr cauliflower
- 2 TBSP fresh lime juice
- 100 gr Shishito peppers
- Cilantro to garnish
Instructions
- You will need two skillets for this dish, in addition to cooking the rice. One fairly deep skillet for the curry and a smaller cast iron one for the peppers.
- We find it is best to prep before starting to cook, weighing and measuring can take some time.
- Place all spices in a small dish and set aside.
- Heat 2 TBSP olive oil in the deeper skillet and add the onion. Sauté until translucent, about 5 minutes without burning.
- Next add the spices and tomato paste. Cook for about 2 minutes until the tomato paste deepens in color.
- Add drained and rinsed chickpeas and stock. Bring to a boil, reduce heat and simmer with lid mostly covered for 25 minutes. Sauce with reduce by half.
- Add cauliflower and coconut milk. Return to a simmer for 5 minutes before adding the spinach. Cook spinach down with the lid on.
- Add the lime juice just before removing from heat.
- Meanwhile when cauliflower and coconut milk go in, heat the remaining 2 TSP olive oil in the smaller skillet. Blister the Shishito peppers, turning occasionally until cooked through. They will look a bit wilted and charred.
- Serve rice, curry and peppers separately or family style. Garnish with chopped cilantro.
Notes
We paired a medium bodied red with this dish and it worked perfectly.
- Senorio de la Antigua is a great value Spanish wine, earthy with dark fruit.