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Spinach, red pepper, and chickpea bhaji





1 T olive oil
1 t grated fresh ginger
2 garlic cloves, crushed
1 shallot, chopped
1 red bell pepper, cut into thin strips
1 t chili powder
1 t ground cumin
1 t ground coriander
2 T tomato puree
1 c  water
13 oz. baby spinach leaves
1-13 oz. can chickpeas, drained and rinsed
Heat the oil, add ginger and garlic and stir-fry for 30 seconds.  Add the pepper and shallot and continue to cook for 6 minutes.  Stir in chili powder, cumin, coriander, puree and cook for 3 more minutes.  Add water, stir and bring to a boil.  Add spinach and chickpeas for another 6 minutes.  Season to your liking.

Fresh Indian by Sunil Vijayakar