Spinach and Chickpea Ragout

From: Mirj

On Mar 1, 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

From: lindseylcw

On May 2, 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.

From: tigerduck

On Apr 2, 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!

From: Chef Kate

On Mar 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!