Thursday, February 24, 2011

curried greens and chickpea pita.

some savory! can it truly be?! you betcha! i told you: the hobbit chef can also cook things that aren't muffins. that said, she's also noticing and feeling slightly disturbed by the fact that her kitchen starts to feel "empty" when there aren't fresh batches of muffins in the pantry...

this quick and simple non-muffin dish is taken from one of my only favorite veggie blogs, fresh365. granted, i love the site primarily for its beautiful and appetizing pictures and recipes that don't require 800 obscure ingredients, but even the more advanced cooks among us can find plenty of more complicated, sophisticated recipes there.

i changed the recipe slightly, throwing in some leftover zucchini and substituting in turmeric when ground cumin was called for. to be honest, the dish wasn't quite as spicy as i had expected, so i wouldn't hesitate to throw in a bit more curry and coriander in the final moments. if you end up overdoing it (not that that's ever happened to me...), just toss in some additional pre-cooked rice to return it to a slightly more bland (and edible!) state.


1 ½ tablespoon olive oil
½ teaspoon cumin seeds
4 garlic cloves, minced
1 14-oz can chickpeas, drained & rinsed
1/2 cup vegetable broth
2 ½ cups cooked rice
1 ½ cups kale, chopped
1 cup zucchini, chopped
1/4 c green onions, chopped
8 cherry tomatoes, diced
1/2 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground coriander
4 whole wheat pitas

to do!

heat oil in a large pan over medium heat and add cumin seeds and garlic. cook 3 minutes, until the garlic begins to brown.

stir in the chickpeas and coat with the oil. add in the broth and bring to a boil. mix in the rice, greens, curry, cumin, and coriander. cook 3-4 minutes, until the greens begin to wilt.

remove from heat and stir in the green onions and tomatoes. warm some pitas in the oven. serve chickpeas alongside or inside pitas!