Chickpeas and Spinach Masala

I am learning so much from having this blog. I feel very grateful for the exposure to other cultures that this platform provides.

One of my friends, Tamar, requested a recipe with spinach. This recipe is a blend of 2 recipes, one from Gloria at Gloria’s recipe is for potatoes and spinach. Here is the link to her blog:

My second source of inspiration is from Parul Singhal, from her recipe Aloo Mutar Masala, posted earlier.

Here is a link to the original post on her blog:

Essentially, I used the same method and seasoning from Aloo Mutar, substituting spinach and chickpeas for peas and potatoes. I am hoping that this will be still relatively authentic.

I made some adaptions, to accommodate more readily available local ingredients.

Chickpeas and Spinach Masala


1 lbs. chickpeas

1 onion, chopped

1 can diced tomatoes

1 teaspoon fresh grated ginger

1 teaspoon cumin, turmeric,

1 tablespoon coriander, salt

1/2 teaspoon garam masala

red pepper flakes to taste

16 oz. bag of frozen spinach

2 cloves fresh garlic, crushed

chopped fresh cilantro

Water to cover, or water to beans in 3:1 ratio if using pressure cooker.


Today, I had chickpeas already prepared. These instructions would also work if using canned chickpeas.

Step 1: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water. Simmer to blend flavors.

Step 2: Add spinach, garlic, and garam masala and adjust seasoning and heat through.

Step 3: Before serving, add chopped cilantro.

Stove top: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water. Bring to boil and let simmer until done. Add spinach, garlic and garam masala and adjust seasoning.


Pressure Cooker: Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water and cook for 40 minutes to pressure and then release the pressure quickly by running cold water over the lid when done. 

Add spinach, garlic and garam masala and adjust seasoning.

Crockpot:  Sauté onion, fresh ginger, cumin, turmeric, coriander, red pepper flakes, salt, until fragrant. Add chickpeas, tomatoes and water and place in crockpot. Cook on low until beans are cooked.  Cook with enough water to cover the beans. 

Add frozen spinach, crushed fresh garlic and garam masala and adjust seasoning.

Before serving, add chopped cilantro.

Here are the pictures:


My husband said, “Wow! This is awesome! Throw that on a bed of rice, and we have delicious!” So, I consider that to be a vote of confidence.

I suspect that fresh spinach would bump this up to an even higher level of culinary excellence, but, I am time challenged, and I have my limits.

Even more incredible, I never could have done this prior to blogging. This has opened me up to a whole new world! Amazing!

Thank you Gloria and Parul! I hope that I did your recipes justice!



Birthday Black Beans

Today was my husband’s Hebrew birthday. Given our past year, we feel very grateful to celebrate it together. Jay made a special request for something with black, kidney or lima beans. I am happy to say that I think that I hit the jackpot on this one!


1 lbs black beans

1 pepper, chopped

1 onion, chopped

2 teaspoons cumin, paprika

1 teaspoon coriander, oregano

1/2 teaspoon pepper

1 tablespoon salt

1-2 cloves garlic, crushed

After cooked: chopped fresh cilantro


Soak beans overnight. Ideally, I recommend sautéing the onions and peppers. Then, add the spices and beans and sauté until fragrant. Add water to cover and simmer until done.  Adjust seasoning.  Fresh cilantro before serving adds a special gourmet touch.

This morning, however, was time challenging morning.  I did not have the time to sauté everything first.

Instead, I placed all the ingredients into the crockpot and it cooked on low for the day.

This could also be made in the pressure cooker, 24 minutes to pressure, unsoaked, quick release method.

Here are the pictures:

Final version before serving:

We served this with rice and taco shells.  It was a definite hit! Raizel said, “I am having more! Yummy!  Why is it so good?!”

Happy Birthday Jay!🎈


Shnookies recipe (a.k.a Blondie bars)

Shnookies recipe (a.k.a Blondie bars)

This is from Miriam via my friend Malka.  My kids LOVE them. Truthfully, I have yet to master making them as well as my friend. Fortunately, she is very generous!


1 cup sugar

1 cup brown sugar

1 cup oil

2 teaspoons vanilla

2 eggs

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chocolate chips


Preheat oven to 350*

Mix together the sugars, oil, vanilla and eggs.  Then, mix in the flour, baking soda and salt.

Stir in the chocolate chips.

Bake on parchment paper on a cookie sheet and form into 2 flat logs.

Bake for approximately 18 mins.

Cool for 10 minutes and then slice.


Here is a picture, with a shadow unfortunately.

Shnookies recipe

Kara’s Salad Dressing

Kara’s salad dressing


½ c olive oil

2 T vinegar (balsamic, red wine, malt)

1 t mustard

1 T soy sauce — I use tamari to make it gluten free.


Blend all ingredients together.

This is very easy and always comes out great. I like it because I don’t have to taste it and do any adjusting of the seasonings.  It is a tried and true recipe.

Kara salad dressing

Oatmeal Refrigerator Cookies

Oatmeal Refrigerator Cookies

As a working mother, I try to make refrigerator cookies. I make the dough, freeze it in logs, wrapped in parchment paper, tin foil and then put them in a zip lock bag.  Then, I bake them when I have time later, as needed.


1 c oil

1 c sugar

1 c brown sugar

2 eggs

1 t vanilla

1 ½ c flour

1 t baking soda

¼ t salt

½ t cinnamon

3 c rolled oats

½ c chopped pecans

Instructions for food processor:

Cream together oil, sugars, and then add eggs, and vanilla. Add the flour, baking soda, salt and cinnamon and pulse the food processor until just blended.  Stir in rolled oats and pecans (if using).  Shape the dough into rolls, and wrap in wax paper. Refrigerate until firm or freeze until ready to bake.

To bake:

Bake in preheated 3500F oven.  Slice dough ¼ inches and arrange on cookie sheets, lined with parchment paper. Bake 9-10 minutes until lightly browned. Cool on wire racks.  These freeze well.

Yield: about 5 dozen cookies.

Oatmeal Refrigerator Cookies



This is the best recipe ever!

1 c oil

2 c sugar

2 t vanilla

4 eggs

1 c cocoa or 4 oz unsweetened chocolate, melted

1 ¼ c flour, sifted

1 c chopped nuts (opt)

6 oz chocolate chips (opt, but I always use)


Cream together oil, sugar. Stir in vanilla and eggs. Add cocoa and flour. Stir in nuts and chocolate chips.

Pour into greased 9 X 13 inch pan. Bake in a preheated 3500F oven for 25-30 minutes.  While still warm, slice into squares or bars.

Food processor directions

Blend sugar, and oil. Then add eggs and vanilla. Blend.  Add the flour and cocoa and gently pulse until just blended. Mix by hand the nuts and chocolate chips.  Bake and cut into squares while still warm.


Flourless Orange Cake

Flourless Orange Cake

This cake is a bit of work, but, it comes out great and is something a little bit different. This is a Passover recipe that can be used all year round.  It is also gluten free.


2 whole oranges

6 eggs

1 ¼ c white sugar

½ t baking powder

1 ¼ c ground nuts (they recommend almonds, but I used filberts, and it smelled great)


Place oranges in pot of water, and boil for 2 hours over medium heat.  Allow oranges to cool.  Cut them open and remove seeds (I used a navel orange, no seeds).  Process in a blender or food processor to a coarse pulp.

Preheat oven to 3750F

Grease a 10 inch spring form pan and line with parchment paper.  You could also dust instead with potato starch, but I like parchment better).

Whip eggs and sugar together for about 10 minutes

Mix in baking powder.

Stir in pureed orange.  Gently fold in ground nuts.  Pour into pan and bake for 55 minutes.

Flourless Orange Cake

Passover Cholent with knaidel or vegetable knaidel

Passover Cholent with knaidel or vegetable knaidel

This is the best recipe. I make it every year.  Easy, delicious, and gluten-free.


1-2 onions, sliced

1 lb chuck (I use stew meat)

Salt and pepper to taste

1-2 fresh garlic, crushed is best (I do not use the frozen or ready-made, they have a metallic taste to me)

5 large potatoes, peeled

Optional: 2 carrots, 1 parsnip and bay leaf for extra flavor.

Water to cover (I like to use broth, usually chicken soup)


Sauté onions. Season the meat with salt and pepper and garlic. Place on top of onions. Arrange potatoes around the meat. I sometimes add a carrot, parsnip and bay leaf for extra flavor.


2 eggs, well-beaten

2 T oil

2 T seltzer water

1 t salt

1/8 t pepper

½ c matza meal

Directions for Knaidel

Combine the beaten eggs, oil, seltzer water, salf, pepper in a medium sized bowl and mix well. Add the matza mean. Let rest until firm enough to form a ball. Chill.

Place the knaidel in the meat pot on the side. Add boiling water to cover the contents of the pot. Bring to a boil, cover tightly and set on the blech. I usually make up a large amount of matza balls and then add as many as I think I need to the cholent, depending on the size of the crowd.

Vegetable Knaidel

1 large carrot

1 large potato

1 small onion

¼ c- ½ c oil

¾ c potato starch

Salt and white pepper



Grate the vegetables. Combine with the oil and potato starch. Season to taste with the salt and pepper. Add enough water to form a dough. Form the dough into a roll. Wrap the roll in tin foil and place in the pot of cooking cholent. I usually make up a large batch and freeze it in smaller loaves. This is not as firm as chometz kishka, but, it works and adds a nice flavor. Plus, it is like a one pot meal and very heimish.

Final Directions

I add the knaidels directly into the cholent. I wrap the vegetable knaidel in tin foil and place on top of the cholent and let cook over Shabbat.

Passover Cholent with knaidel or vegetable knaidel

Chicken with Olives

Chicken with Olives

3 large potatoes, peeled and cut into bite size

1 large green pepper, cut into thin strips

1 medium onion, chopped

1 can tomatoes sauce

½ c dry white wine

½ c. pimento-stuffed olives

1T tomato paste

½ t salt and pepper

1 bay leaf

3 lbs chicken, skinned if using crock pot.


Combine all ingredients except the chicken in the crockpot.  Add the chicken and stir until well mixed.

Time: 5 hours on high and 8 hours on low.

Pressure cooker: 7-8 minutes

Chicken with Olive1