DAY #6 - Fenugreek Seed

Used all around the

Mediterranean Sea

and now India.

FENUGREEK SEEDS are native to Asia and Southern Europe, the seeds of Fenugreek plant have been used for centuries. The seed’s aroma is slightly tangy, sharp and and very similar to a curry. When the seeds are lightly roasted (over-roasting tends to make them bitter) they become nutty and a little like burnt sugar and maple, which is why it is not surprising that it is a key ingredient in artificial maple syrup.

Chickpea, Spinach, Almond Butter Bowl

• vegetable oil, for frying
• 1 large onion , finely chopped
• 3garlic cloves, crushed
• 2½cm piece offers ginger peeled and grated
• 1 tsp coriander- ground
• 2 tsp cumin - ground
• 1 tsp turmeric
• ½ tsp FENUGREEK - ground 
• 400g can chickpeas, drained and rinsed
• 300ml vegetable stock
• 2 tbsp unsalted almond butter
• 200g spinach, roughly chopped
• rice to serve

DIRECTIONS

• Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
• Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
• Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.