Pappadams are a delightfully crunchy, wafer-thin Indian cracker made from lentil flour. They come unseasoned or with a variety of seasonings such as garlic, black pepper, cumin seed, or hot chile. You can broil them as is done here or toast them over an open flame using a gas burner and tongs, in which case they take on a wonderfully smoky flavor. Indian cooks sometimes deep-fry them to make them puff up to almost double their original size. Look for them at Indian markets.
- Yield: 6 Servings (2 cups)
- ¼ extra virgin olive oil
- 2 cloves garlic, minced
- 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons lemon juice
- 2 teaspoons packed brown sugar
- 2 teaspoons ground cumin
- 1½ teaspoons garam masala
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 2 (5-ounce) packages fresh baby spinach
- ¾ cup dried apricots, cut into thin slices
- ½ of a small red onion, thinly sliced
- Toasted Pappadams (optional)
- In a large skillet heat olive oil over medium heat. Add garlic; cook for 1 minute. Remove skillet from heat. Add garbanzo beans, lemon juice, brown sugar, cumin, garam masala, coriander, cinnamon, and cayenne pepper. Bring mixture just to a simmer. Cover skillet and set aside.
- In a large bowl combine spinach, apricots, and red onion. Toss well. Add warm chickpea mixture; toss well to combine.
- Divide mixture among serving plates. If desired, garnish with broken pieces of Toasted Pappadams. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.