Chickpea & Spinach Chinese Stew is a one pot meal. Its a quick and easy vegetarian dinner recipe made with chickpeas and Chinese sauces to give it an Oriental flavor. It can be served with brown bread or rice.
Did you check out that spoon in the pic?? Thanks to @FoodieTribe and @taudreyjewelry21 (#foodietribe #taudreygirl) I got a personalized spoon and fork set from Taudrey that I am super excited about. Taudrey is a hand-made jewelry company based out of Miami, FL. Taudrey is designed to enhance a woman’s natural sophistication. Made for the thriving female who always manages to look her best despite life’s hectic hurdles, Taudrey offers a no-fuss-to-flawless approach. This playful, yet sophisticated and timeless jewelry line is intended to highlight a woman rather than distract from her. The company has recently launched a monogramed utensil set for us food bloggers which are dishwasher safe too. Just what we need! Foodie Tribe partnered with this brand to promote their products and I was one of the few fortunate to receive it.
I saved it for a special recipe and today is the lucky day. I was just back from my workout, had a Yogurt Berry Protein Bark for snack and was pondering over what to cook for dinner. Confused, I called KR at work. The conversation went something like this. KR: “Yes, what makes you call me this time? Is something not working at home, did your recipe not turn out the way it was meant to or has the computer hanged again and you don’t know how to fix it? Oh wait! You cant seem to make up your mind on what to cook for dinner? It’s this one right?” I (im)patiently waited for him to finish his guess-work and then retort, “If you think you know so much, why don’t you even suggest what to make for dinner today!” I ignore his laughter and begin to sulk. He knows me too well. As usual, he replies sweetly, “It really doesn’t matter, cook whatever you feel like. I love to eat whatever you make!”
Talking to KR didn’t really solve my dilemma. I was still confused on what to cook. I have realized over time that regular cooking bores me. I need to make something different every-time. Mundane, everyday recipes need to be revamped to make it worthwhile for me to cook. It doesn’t excite me otherwise. Whenever I meet friends and family, they always ask me to share some more easy dinner recipes on my blog. They obviously know the regular recipes, so they expect something different and new from me as a food blogger. So the onus is on me to deliver. I have to come up with something less ordinary yet easy to make for busy moms out there.
I started rummaging through the fridge and found 2 cans of chickpeas, schezwan sauce and tomato paste can. All the ingredients seemed mix & match. I pondered over the ingredients and tried to come up with something in my head that sounded edible and delicious. I had never mixed chickpeas with schezwan sauce until now nor had I even tasted this combination. So with a little skepticism and a vague recipe in mind, I decided to go ahead with it. I texted KR – Be prepared to be surprised at dinner tonite! To this he replied – As always 😉 So expectation was set, recipe in mind and ingredients at hand, I was set.
Here is what I did. I had some leftover spinach and bell peppers. So I tossed in garlic, spinach and little salt in oil. Saute them for 2 minutes and then keep it aside. In another pan, heat oil. Fry onions till they turn translucent. Add bell peppers and saute it for 2 more minutes. Now add tomato paste and schezwan sauce.
Once this dish was ready, I decided to taste it and heaved a sigh of relief. The combo worked out well. The Chinese sauces blended well the chickpeas. Garlic flavored spinach was like an icing on the top. It was just perfect.
- 2 cups of cooked chickpeas
- 1 cup spinach
- 3-4 garlic cloves
- 1 tsp oil
- 1 large onion, finely chopped
- 2 bell peppers, chopped
- 1/2 tin tomato paste
- 2-3 tbsp of schezwan sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar
- Toss in garlic, spinach and little salt in oil. Saute them for 2 minutes and then keep it aside. In another pan, heat oil. Fry onions till they turn translucent. Add bell peppers and saute it for 2 more minutes. Now add tomato paste and schezwan sauce.
- Give it a good mix. Now add soy sauce, vinegar, salt and chickpeas. Coat the chickpeas well with all the sauces and cook it for 5-7 minutes. Lastly add the sauteed spinach and garlic on top.
- Serve hot with some toasted whole wheat bread.
When KR got home for dinner, he was as curious as George! 😉 When he opened the lid, he was just happy to see chickpeas as they are his favorite. Plus when I told him it has an Oriental twist to it, he was more than happy. After all I was giving him chickpeas and Chinese in one meal! We both enjoyed this meal together and were very content with the outcome. Chickpeas & Spinach Chinese Stew is surely a one pot meal. It’s a quick and easy vegetarian dinner recipe made with chickpeas and Chinese sauces to give it an Oriental flavor. Some other quick dinner recipes that you can check out are Creamy Tofu Spinach Mushroom Curry, Black Eyed Peas and Dill Curry, Mutter Dhingri Masala, Paneer Makhani, Lima Beans & Carrot cooked in Tomato Gravy and Cauliflower and Tomato Rassa.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!