Tuesday Recipe Club is Back: Curried Chickpeas and Kale, Curry-Spiced Lentils And Spinach
“It seems to me that our three basic needs for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others.”
– -M.F.K. (Mary Frances Kennedy) Fisher, writer (1908-1992)
For today’s Crockpot Recipes, my lovely Wacky Sister suggests:
Curried Chickpeas and Kale
2 Tbs ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 Tbs curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste
Combine all ingredients in your crockpot and let it cook on low 7 to 8 hours, or on high for 4 hours.
Or perhaps you would like this:
Curry-Spiced Lentils And Spinach
1 1/2 tsp curry powder
1/2 tsp ground cumin
1 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne
1 medium onion — chopped
2 garlic cloves — crushed, minced
1 cup lentils — rinsed
1/4 cup converted rice
1 10-oz package chopped spinach, partially thawed and broken up
2 cups vegetable broth (or chicken broth if desired)
Salt to taste
Chopped tomato and mint for garnish — if desired
Combine first 11 ingredients in the crockpot. Cover and cook on LOW for about 6 hours, or until rice and lentils
are tender but not mushy.
Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled.
Serves 2 to 3 main-dish servings.
Bon appetit!
WM
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