QF Focus Magazine
Recipe by Pushpa from Spice Hut
Spinach, tomato, aubergine and chickpea stew.
¼ cup of oil
1 tbs of ginger paste 1 tbs of garlic paste 2 chillies finely chopped. 1 onion finely chopped
¼ tpsn yellow asafoetida powder 1 tpsn cumin powder 1 aubergine diced 4 tomatoes diced
500g fresh spinach roughly chopped ½ tpsn of turmeric Salt as required
500ml cooked chickpeas Lemon juice and sugar as required
Heat the oil, sizzle the onions until soft then add the ginger, garlic, chillies, asafoetida and diced aubergines. Gently stir until aubergine is soft. Add the tomatoes, spinach, turmeric and salt. Partially cover and cook on a low heat until reduced in size.
Add the cooked chickpeas and cook for another 5 minutes. If required add little sugar and lemon juice. Also if you want more sauce add a little water when you add the chickpeas. Serve hot with bread.
The Spice Hut Quesada. Tel. 966 731 063 or visit
www.spicehut-quesada.com
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