plantook

Plant Oriented Cooking


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INGREDIENT: Chard

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RECIPE: Espinacas con Garbanzos


INGREDIENTS

  • 1 cup of dried garbanzo beans (chickpeas) or 19 oz of cooked chickpeas, rinsed and drained
  • 1 lb fresh spinach
  • 4 large cloves of garlic, peeled
  • 2 thick (½ inch) slices of day old bread with crust removed
  • 15 blanched unsalted Marcona almonds
  • 1 tsp cumin
  • ¼ cup tomato sauce
  • 1 tsp pimentón de La Vera (Spanish paprika)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of vinagre de Jerez (sherry vinegar)
  • Salt and pepper to taste
  • Cayenne pepper to taste (optional)

METHOD

  1. Heat 1 tbsp oil in a skillet and sauté the bread, raw almonds, garlic, cumin, cayenne and black pepper over medium heat until golden brown on all sides of the bread. Transfer to a mortar, add salt and vinegar and mash to a paste with a pestle.
  2. Add remaining oil to the skillet and heat. Quickly sauté the spinach for a few minutes, add the paprika, chickpeas, bread and garlic paste, and spices. Cook over medium heat for a minute, adding water if the mixture is dry. Turn off the heat and leave it to sit for 10 minutes for the flavors to meld.
  3. Season with salt and pepper to taste.
  4. Serve with bread, a light drizzle of fresh olive oil and a sprinkle of pimentón.
  5. Buen provecho!

NUTRITION


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RECIPE: Israeli Hummus


INGREDIENTS

  • 1/2 pound dried chickpeas
  • 1 tablespoon baking soda
  • 7 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground cumin, plus more for garnish
  • 1/2 cup tahini, at room temperature
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • Salt
  • Paprika, for garnish
  • 1/4 cup chopped parsley
  • Pita bread, for serving

METHOD

  1. Cover the dried chickpeas in a bowl with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
  2. Add the chickpeas and the garlic cloves to a medium saucepan, cover with 2 inches of fresh water and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
  3. Puree the chickpeas in a food processor with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
  4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
  5. Make an indent in the center of the hummus with a ladle. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

NUTRITION


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