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    You are in: Home / Australian / Spinach and Chickpea Ragout Recipe
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    Spinach and Chickpea Ragout

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 01, 2007

      For some reason I had a feeling I was going to love this dish, but without the yogurt. And I think I was right. So I left it out. And I was, right, I mean. Without the yogurt this was a wonderful vegan dish that I served with some marinated frozen (and defrosted) tofu on the side. I was feeling really healthy until I washed it all down with a Diet Coke ;-)

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    • on May 02, 2006

      So sorry but I hated this, just not to my taste at all, bland and a horrible texture in the mouth - can't even begin to think what might make it better.

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    • on April 02, 2006

      This is a lovely combination! I first thought that the recipe should call for more chickpeas, but of course the spinach shrinks while cooking and the spinach-chickpea ratio is just right. I was worried that the yogurt would curdle, but I took the pan from the heat to mix the jogurt in and this way it worked beautifully. I thought I had poppy seeds, but I didn't, so I replaced them with black sesame seeds (see pictures). The black sesame seeds looked nice, however, their taste is not strong enough for this dish. I certainly recommend using the stated poppy seeds. I liked the hint of mint in it, but was disappointed that I couldn't taste the coconut. If I make this again, I will either leave out the coconut and almond altogether, or half the amount of ginger and double the coconut, so that hopefully the coconut will come through as well. Thanks for posting this tasty vegetarian dish!

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    • on March 26, 2006

      Superior! Really an excellent dish--I followed instructions to the letter--only omitting the poppy seeds and using fresh instead of dried mint. The proportions of spinach to chick peas, yogurt and spice just right. This is a filling and satisfying main dish. Thanks, Toni!

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    • on October 31, 2005

      Had to try this as I love chickpeas and spinach and I was quite pleased. I processed the first 4 ingredients in a regular blender which seemed to work out just fine. I used a 9 ounce bag of baby spinach, and a low-fat greek yogurt which was what I had on hand (but forgot to add the poppy seeds along with it). I didn't think I would like this without salt so I added quite a bit. It ended up being a bit too salty for me :( but my BF just loved this! If you want to add salt, then I suggest go easy and taste. Thanks very much Toni!

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    Nutritional Facts for Spinach and Chickpea Ragout

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.1
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 2.2 g
    Cholesterol 3.6 mg
    Sodium 458.5 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 8.8 g
    Sugars 7.7 g
    Protein 13.1 g

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