Monday, February 15, 2010


Mustard Green and Chickpea Curried Stew

A quick, cheap, really nutritious soup that uses frozen cooked squash to thicken the frozen squash...I use it in so many dishes, even as a pizza sauce on whole wheat dough with feta cheese and Greek olives...but I is the recipe, such as it is, for the stew:

1 onion diced
1 large or 2 small garlic cloves minced
splash of white wine or stock
1/2 cup jarred marinara sauce or you could use some canned tomatos
1 block frozen mustard greens
1 block frozen cooked squash
1 large can chick peas, drained
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander

saute onion and garlic either in a bit of oil or I just simmer them in a bit of water and the splash of white wine till softened (I've made this stew with oil and without and I see no difference so I just forgo the oil to save the calories) then add the tomato sauce or dice,add the spices, throw in the still frozen greens and squash, add the chick peas, add some hot water, about 2 cups I think, cover and bring to a boil. This will take about 10 mins since the frozen stuff is in there...after it boils turn it down to a simmer and let it bubble away, covered, for another 10 mins...and there you go...lunch


  1. Mmmm, what's that lovely smell? oh it's you! Can I come to lunch please?

    Sarah x

  2. yes! come to lunch!!! how wonderful would that be? to meet my good friend Sarah-Jane :)

  3. The waft, the aroma - I can almost visulise it from here...yum, yum!

    Nina x

  4. Cheeky quesion, I would love to know how do you use squash for pizza sauce, I think that sound really different and would like to give it a go.
    Emma x