Wednesday, April 9, 2014
The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest: Spicy Chick Pea and Spinach Faux-zole
The Foodie Blogroll 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest
Foodie Blogroll has challenged its foodie bloggers in their 1, 2, 3 Cook & Snap Monthly Recipe Photo Contest to create a recipe using 3 ingredients of their choice, snapping a photo of it and entering in hopes to win! For the month of April the ingredients chosen were CHICK PEAS, SPINACH AND PEPPERS...
Spicy Chick Pea and Spinach Faux-zole
Prep: 10 minutes
Cook: 40 minutes
1 dried de Arbol Chile Pepper, reconstituted
water, for soaking chile pepper
1 T. vegetable oil
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, peeled and sliced
4 c. chicken or vegetable broth
1/2 t. cumin
1/2 t. paprika
1/4 t. chile powder
salt, to taste
1 can chick peas, rinsed
2 c. fresh spinach
1/4 c. cilantro, minced
1 lime, quartered
Bring enough water to a boil to soak dried chile for about 15 minutes. Drain, minced and set aside.
Heat oil over medium heat and add onion. Cook until slightly tender, about 5 to 7 minutes. Stir in garlic and cook another minute before adding carrots. Continue cooking until carrots are slightly tender another 5 to 7 minutes.
Add broth, de Arbol Chile Pepper, cumin, paprika, chile powder and chick peas. Bring to a boil, reduce heat and simmer covered for about 20 minutes for flavors to meld. Stir in spinach the last 5 to 10 minutes of cooking to slightly wilt.
Garnish portions with cilantro and lime.