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IndianVegetarian

Meatless Monday – Spinach with Garbanzo Beans, Indian Style

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I typically have frozen spinach and cans of garbanzos in my pantry, making this an easy fix for me. It’s just kissed with exotic spices to add flavor, and makes a hearty meal. You can eat it on it’s own, with rice, tortillas or flatbreads. Enjoy!

Ingredients
3 tablespoons melted ghee
1 teaspoon cumin seeds
1 cup onions, finely chopped
1 teaspoon fresh ginger grated with a microplane
1 16 oz package of frozen spinach
1 teaspoon cumin
1/4 teaspoon turmeric
Dash of cayenne pepper
3 cloves of garlic, put through a garlic press, or finely minced
1 15oz can of garbanzo beans, rinsed (cold water) and drained in a colander

Instructions
1. In a large skillet heat ghee over medium heat.
2. Add cumin seeds.
3. When the cumin seeds start to “crackle” add onions.
4. Saute onions until golden.
5. Add ginger, stir
6. Add spinach, cumin, turmeric, cayenne, and garlic, stir to combine.
7. Add garbanzos, stir.
8. Add salt to taste.
9. Cook for roughly 7 to 10 minutes, stirring occasionally, until spinach is wilted and cooked through.
10. Serve and enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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IndianVeganVegetarian

Meatless Monday – Spaghetti with Chickpeas, Indian Style

We eat a lot of pasta in this house, and I’m always looking for a way to change it up to break the monotony. This is a tasty vegan spaghetti dish that my whole family enjoys – even the toddlers.I love adding chickpeas to my dishes as they are protein packed and make for a filling meal. I usually have a can hanging around in my pantry, so they are convenient too. Although it has curry powder in it, the curry flavor doesn’t overpower the dish – it’s more like a side note. Enjoy!

Ingredients
Roughly 1⁄2 of a 14.5 oz box of multigrain spaghetti
4 tablespoons oil of choice
11⁄2 cups red onion, finely chopped
1 teaspoon ginger, finely grated with a microplane
1 tablespoon garlic, finely chopped or put through a garlic press
1 tablespoon curry powder
1⁄4 teaspoon turmeric
2 tablespoons water
2 cups of canned diced tomatoes
Salt to taste (I used 2 teaspoons pink salt)
1 15oz can chickpeas
1⁄4 cup cilantro, stems removed and finely chopped
1 cup packed fresh spinach, washed and dried
1⁄2 cup boiling water

Instructions
1. Cook spaghetti in salted water according to package directions, drain and set aside.
2. In a small bowl add curry powder, turmeric, and water to form a paste.
3. In a large skillet heat oil over medium-low heat.
4. Add onions.
5. Saute stirring frequently, until onions are soft and just starting to brown, about 15 minutes.
6. Add ginger and garlic.
7. Cook for 1 minute, stirring frequently.
8. Add tomatoes, and salt, stir.
9. Increase heat to medium-high.
10. Cook tomato mixture stirring occasionally for 15 minutes.
11. Add chickpeas, and cilantro, stir.
12. Cook 2 minutes, add spinach.
13. Stir, and add 1⁄2 cup boiling water.
14. Cover and cook for 5 minutes, stirring occasionally.
15. Remove from heat.
16. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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IndianVeganVegetarian

Meatless Monday – Garbanzo Beans Indian Style

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I just found this great recipe my Mom faxed me years ago, while digging through some old recipes. It’s so simple to make and very quick – instant gratification. It’s a great way to transform ordinary garbanzo beans into something fabulous, and get your protein. The spices are mildly exotic and not overpowering. Enjoy!

Ingredients
3 tablespoons oil (mild flavored of your choice)
1 cup of onions (chopped)
1 15oz can of garbanzo beans (rinsed and drained)
1⁄2 heaped teaspoon Garam Masala
Pinch of Cayenne pepper
1 cup of tomatoes (chopped)
1 tablespoon fresh lemon juice
1⁄4 cup fresh cilantro chopped

Instructions
1. In a large skillet heat oil over medium and add onions.
2. Saute onions until golden brown, stirring frequently.
3. Add Garbanzo Beans and stir.
4. Add Garam Masala, Cayenne, and salt to taste. Saute for two minutes, stirring frequently.
5. Add tomatoes and cook until soft, stirring occasionally. (Approx 5 minutes)
6. Add lemon juice, stir and cook for two minutes.
7. Add fresh cilantro, stir and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

   

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IndianVegetarian

Meatless Monday – Masala Patties

My Mom has made “tuna cutlets” for years, which I loved until I gave up fish. I wanted to make a meatless version, and immediately I thought of garbanzo beans as a substitute for tuna because you can use them to make mock tuna fish sandwiches. I used Mom’s original recipe, I just subbed out the tuna for a can of Garbanzo beans and voilà we have Masala Patties. They are super! The first one is like the first pancake, a little messed up but still edible. Once that skillet is nice and hot and you have the technique down they turn out beautifully. You may have to clean the oil up a bit because the Panko crumbs fall off and you don’t want them sitting there burning in the oil when you put a fresh patty on. If you like things spicy you can always add some finely chopped Serrano chilies to the mix. You could eat these with a side salad, wrapped up in a tortilla, or plain. Enjoy!

Ingredients

1 can Garbanzo Beans
2 cups potatoes (peeled and boiled until just tender)
1 cup onion (finely chopped)
1⁄2 cup fresh cilantro (chopped)
2 teaspoons Garam Masala
Dash Garlic powder
Dash Cumin
Dash Red Pepper (Cayenne) powder
Salt to taste (I used 1 teaspoon of Pink Himalayan salt and it was perfect)
2 eggs
Roughly 1 cup Panko crumbs
Oil of your choice for frying

Instructions

  1. Peel, chop and then boil potatoes in salted water until tender. Drain and set aside.
  2. Rinse and drain Garbanzo beans in a colander.
  3. Place Garbanzo beans in large bowl and mash with a fork.
  4. Add potatoes and mash together until potatoes are well mashed and combined with Garbanzo beans.
  5. Add onions, cilantro, Garam Masala, garlic powder, Cumin, Cayenne, and salt to the Garbanzo bean/potato mixture.
  6. Using your hands mix/mash ingredients together until well combined.
  7. Separate mixture into 8 equal parts and form small round burger shaped patties.
  8. Scramble eggs in a medium sized bowl.
  9. Place Panko crumbs onto a plate.
  10. Dip each patty carefully into egg, and then coat with Panko crumbs on both sides.
  11. Pour enough oil to cover the bottom of a large skillet. Heat oil in skillet over medium heat.
  12. When oil is hot, place two patties into skillet and fry roughly two minutes before flipping patties over to fry the other side. You want both sides to be golden brown. Do not flip too many times as they will break apart.
  13. Place fried patty onto a paper towel covered plate.
  14. Continue cleaning and adding oil to the skillet to cook remaining patties.
  15. Serve immediately. (reheat in toaster oven, or conventional oven)
  16. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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