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

 

 

 

Serves: 2-4

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.