Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
Baked Ricotta-Stuffed Chard in a Spiced Chickpea Curry
SERVES 2
5 MINS PREP
COOKS IN 15 MINS
Whether you are vegetarian (or not), this healthy meal idea will help you elevate your mealtimes into something truly heavenly. Try it today.
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Ingrédients
- 1 pack of The Spice Tailor Punjabi Channa Masala Daal (includes chickpeas)
- 1 tsp. vegetable oil
- 4 large or 6 small rainbow chard leaves
- 125g ricotta
- 1½ tbsp. finely chopped red onion
- 2 tbsp. finely chopped coriander leaves and stalks
Méthode
- Heat the oven to 350°F (180°C/Gas Mark 4)
- Mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
- Heat the oil in a medium-sized oven proof frying pan or similar.
- Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
- Add in the chickpeas and tarka sauce from the two pouches in the kit. Bring to a simmer and take off the heat.
- Place one heaped tablespoon of the ricotta filling into each of the flat chard leaves and bring the sides in to roll into a fat log. Place in the curry. Repeat with the rest.
- When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes - or until heated through.
Ingrédients
- 1 pack of The Spice Tailor Punjabi Channa Masala Daal (includes chickpeas)
- 1 tsp. vegetable oil
- 4 large or 6 small rainbow chard leaves
- 125g ricotta
- 1½ tbsp. finely chopped red onion
- 2 tbsp. finely chopped coriander leaves and stalks
Méthode
- Heat the oven to 350°F (180°C/Gas Mark 4)
- Mix together the ricotta, onion and coriander and season to taste with both salt and freshly ground black pepper.
- Heat the oil in a medium-sized oven proof frying pan or similar.
- Add the spices from the whole spice sachet, adding the chilli for extra heat, and cook for 10 seconds.
- Add in the chickpeas and tarka sauce from the two pouches in the kit. Bring to a simmer and take off the heat.
- Place one heaped tablespoon of the ricotta filling into each of the flat chard leaves and bring the sides in to roll into a fat log. Place in the curry. Repeat with the rest.
- When you are ready to eat, cover with foil and place in the oven and cook for 12-15 minutes - or until heated through.
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Fabriqué avec notre délicieux
Panjabi Poise Chiche Masala
Un plat de base sain du nord de l'Inde avec de délicieuses couches d'oignons caramélisés, de gingembre, de tomates, de graines de grenade acidulées et d'épices qui se déploient à chaque bouchée. Dégustez-le tel quel ou ajoutez-y des épinards, des champignons sautés ou du poulet.
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