I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”→
When my kids were younger, I had a bit of a hard time getting them to eat certain vegetables. Even today, my oldest will not eat any type of leafy green because it’s a “salad” and she doesn’t eat salads apparently. My youngest pretty much copies her Sissy and does whatever she says. Sanaya loves spinach….. if it’s cooked down into a saag, blended into her Popeye muffins or hidden in this veggie sauce.
This recipe came into being when Aishani was new to eating foods at about almost 1 year old. Sanaya used to love pasta and Aishani liked it because she was all about finger foods and rotini was big enough for her to hold in her cute little pudgy hands. Added benefit, I can make a batch, freeze it for future use on a last minute day.
I load this pasta sauce up with onions, carrots, bell peppers, spinach, and frozen mixed veggies. I also add tons of spices including turmeric, especially in the winter which is rich in it’s anti-inflammatory properties. It’s such a healthy pasta sauce and my wonderful kids don’t even notice further than it being a red pasta sauce. Try it out…. trick your kids or even spouse and see if they notice the difference!
From my kitchen to yours, Enjoy!
1 med onion, chopped finely
1 bell pepper, chopped finely
1 carrot, chopped finely
¼ c frozen mixed veggies
¼ c spinach
3 cloves garlic, minced
1 jar (about 1½ pounds) your favorite pasta sauce
¼ tsp ajwain (carom seeds)
¼ tsp haldi (turmeric)
½ tsp lal mirch (cayenne pepper)
¾ tsp cumin powder
1 tsp coriander powder
2 tsp Italian seasoning
1 Tbsp Avocado (or Olive) Oil
salt to taste
pepper to taste
In a deep pot, heat oil on medium flame. Add in the carom seeds. When they splutter, add in the onions and sauté until translucent, about 3-5 minutes. Add in garlic and sauté for another 30 seconds. Add in the turmeric, and let it bloom for about 30 seconds.
Once the turmeric has mixed in well, add in all the veggies except the spinach, spices, salt and pepper. Mix well and cook for about 10 minutes or until they are tender. Finally add in the spinach and sauce and cook for 2 minutes stirring constantly.
Turn the flame off and with a hand blender, blend the veggies into the sauce. You should get a chunky consistency though if you prefer a more smooth texture, you can blend in a blender. If it’s too thick, add 1 Tbsp of water at a time until you achieve your desired consistency.
Taste and adjust for salt.