I’ve been meaning to do this post all of last week. Just have not got around to it for one excuse or the other. It’s not that I am so super busy that I don’t get the time, but I really did take procrastination to a new level. I had all the ingredients, all lined up but just that initial move to actually do it proved like a herculean task. I frustrate myself beyond compare when I am stuck in such limbo. I feel like I weigh a ton, just painfully dragging my body around. I mean it’s spring, so what am I complaining about?
So I’m going to quit complaining and dive head first into this dish. I mean this is a pretty awesome looking dish. AND so very nutritious. I had originally intended to do kale chips but since that’s not available I decided to try spinach. And boy am I glad I did. So extremely simple to make and so light. They just kind of melt in your mouth. I paired it off with my favorite chickpeas and my most favoritist (not a word I know!) ginger pickle. This is a great meal choice because of how light it is and actually how cheap too to make.
for the ginger pickle
5-6 inches of ginger, cut into strips
2-3 tsp vinegar
juice of 5-6 limes
salt to taste
Peel and cut ginger in strips. In a jar, add all the ingredients and shake jar well. Put in refrigerator for 4-5 days.
for the spinach chips
4 cups wild spinach
4 cloves garlic, sliced
4 tbsps olive oil
salt and pepper to taste
Preheat the oven to 350°F/175°C.
Wash and pat dry the spinach. In a bowl toss the spinach with the olive oil and the salt and pepper.
On a baking tray lined with baking paper, line the leaves up. Do not overlap. Place the sliced garlic alongside the spinach. Bake for 12-15 minutes and place in a bowl to rest and crisp up. (Also put the cherry tomatoes in with the spinach and just leave them in longer. Around 10-15 minutes more.)
for the chickpeas
1 tin chickpeas
1 inch ginger, sliced in strips
1 medium red onion, chopped fine
1 tsp cumin seeds
1 tbsp coriander powder
1 tsp red chilli powder
1 green chilli, de-seeded and cut into strips
1 tsp garam masala (optional)
1 tbsp vegetable oil
Salt to taste
In a pan or wok, heat oil. Place the onions and the chilli and ginger and fry for about 3 minutes or till the onions turn translucent. Add the cumin seeds and the coriander powder and chilli powder. Fry for another 5-10 minutes on medium heat.
Drain and wash the chickpeas from the tin. Transfer to the onion mixture in your pan. Cook for 15 minutes or till the chickpeas begin to char a little. Do not forget to stir frequently. Set aside.
to put together
On a plate, place the spinach chips and the garlic forming a bed. Scoop the chickpeas on top of the chips. Place the cherry tomatoes and the ginger pickle strips on top to complete the look. Serve immediately so you can enjoy the crunchiness of the spinach chips!