YIELD: 8 SERVINGS
2 Tbsps. butter or margarine
2 medium onions, peeled and finely chopped
3 cloves garlic, minced
2 tomatoes, chopped OR 1 small apple, peeled, cored and chopped
3 Tbsps. flour
3 Tbsps. curry powder (or to taste)
2 cups vegetable stock
2 cups chickpeas (cooked or canned — drained and rinsed)
2 cups spinach, roughly chopped
½ cup seedless raisins, soaked in warm water
-
Heat butter in a large skillet. Add onions and saute until golden. Add garlic and tomato. Cook over low heat until tomatoes (or apples) are soft.
-
In a small bowl, combine flour and curry powder; stir into onion mixture. Cook to blend into thick paste. Using medium heat, gradually add stock, chickpeas and spinach, stirring often.
-
Add raisins and cook to desired thickness. Serve over white rice or white fish.
Photo and recipe: USA Dry Pea and Lentil Council/Northern Pulse Growers Association
