<< Back

Rebecca’s Indian Inspired Spring Vegetables with Chick Peas

Sauté:
            garlic scapes and 2 garlic cloves in oil
Add:
            1 can tomato paste,
            2 C water
            1 T grated fresh ginger
            1 dried cayenne pepper (you’ll get some of these later in the season)
            Dill, coriander, turmeric, cumin, curry, salt
            2 C cooked chick peas
Reduce to desired consistency and add:
            Bok choy stems, sliced
            Broccoli florettes
            bok choy leaves
Cover and cook until flavors are blended and vegetables are tender.
CSA Snapshot

Mailing list sign-up