CHICKPEA BABY FOOD RECIPES

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CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER RECIP…



Curried Cauliflower and Chickpea Dump Dinner Recip… image

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal that pulls from Indian pulao.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 5 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray
2 cups low-sodium vegetable broth 
One 13.5-ounce can unsweetened coconut milk 
4 cloves garlic, finely grated 
1 tablespoon finely grated peeled fresh ginger (from a 1- to 2-inch piece) 
1 serrano chile pepper, stemmed and finely chopped (remove seeds for less heat) 
2 1/2 teaspoons curry powder, preferably Madras 
Kosher salt 
Two 15.5-ounce cans chickpeas, drained and rinsed
2 cups lightly packed baby spinach, roughly chopped
1 1/2 cups basmati rice
1/2 medium head cauliflower, cut into small florets (about 3 heaping cups) 
1/2 small red onion, thinly sliced 
Cilantro leaves, plain whole-milk yogurt and lime wedges, for serving 

Steps:

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
  • Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.  
  • Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).   
  • Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing. 

SPINACH SALAD RECIPES | BBC GOOD FOOD



Spinach salad recipes | BBC Good Food image

Throw together a filling spinach salad with our simple recipes. Try a refreshing summery salad for a crowd or add blue cheese for a punchy twist.

Provided by Good Food team

Number Of Ingredients 1

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