BCAE Blog

Back Pocket Dinners for Spring Eating

Posted by Kim Wieczner on Thu, Apr 21, 2016

Spring has finally sprung! And with the much-needed blue skies and sunshine come cravings for new, often greener recipes, but that lingering evening chill prevents us from jumping straight into summer salads. Spring also means schedules begin to fill back up after our time of hibernation, and free weekends seem to be few and far between.

The balance of cooking all those delicious spring ingredients taunting you in the grocery store (have you SEEN that gorgeous asparagus lately?!), while finding time to also go out and enjoy the newly nice weather is a hard one to find. The key? Few ingredient, low-labor recipes packed with freshness, that you can keep in your back pocket to whip up at just the right moment.

Longtime BCAE instructor and Chef Diane Manteca has loads of dinner recipes that fit the bill, and we're sharing one to get you started.

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This one's veggie-centric to give your diet a little "spring cleaning," and it has enough spice and warmth to keep you comfortable dining on the porch with a cool spring breeze. Close your eyes and these flavors will transport you to even warmer air south of New England.

CHICKPEA AND SWEET POTATO MASALA

(SERVES 4)

1 TABLESPOON OLIVE OIL

1 MEDIUM ONION, CHOPPED

3 CLOVES GARLIC, MINCED

1 TABLESPOON FRESH GINGER

1 TEASPOON CUMIN SEEDS

2 TEASPOONS GARAM MASALA

2 TEASPOONS GROUND CORIANDER

½ TEASPOON TUMERIC

1 TEASPOON SALT

28 FLUID OUNCES GROUND PEELED TOMATOES

28 OUNCE CAN CHICKPEAS, DRAINED & RINSED

1 LARGE SWEET POTATO, PEELED AND DICED 1” CUBES

1 BUNCH OF SPRING GREENS, CHOPPED

FRESH CILANTRO, WASHED AND CHOPPED FINE

IN A LARGE HEAVY SAUCE PAN, HEAT THE OIL ON MEDIUM,  AND ADD THE ONION AND SALT.  COOK TILL THE ONION IS TENDER, THEN ADD THE GARLIC AND GINGER.  ADD THE GARAM MASALA, CORIANDER, TUMERIC AND CUMIN.  COOK FOR ANOTHER MINUTE ON LOW HEAT.  ADD THE CRUSHED TOMATOES, SWEET POTATOES, SPRING GREENS, AND CHICKPEAS.  MIX, THEN COVER AND COOK FOR ABOUT 15 MINUTES ON MEDIUM LOW HEAT TILL THE SWEET POTATOES ARE TENDER.  STIR IN THE CILANTRO AND SERVE WITH BASMATI RICE.

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Looking for more recipes to keep in your back pocket this spring? Sign up for Diane's Back Pocket Dinners for Spring Eating class Wednesday, May 4th!

Other recipes taught in this class may include:
- Braised Chicken with Dates and Moroccan Spice
- Turkey Satay Burgers with Peanut Sauce
- Sauteed Pork Chops with Sweet & Sour Orange Glaze

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Topics: BCAE classes, Boston cooking classes, BCAE Instructor, cooking classes, chickpea recipe, spring cooking, spring recipe, masala