The summer air has got me suffering from wanderlust, making me yearn for vacations and for insightful adventures. At the top of my travel bucket list lies India and Italy, tied for first place. Why? I want to learn how to properly use spices and natural flavors for mouthwatering and simple dishes, and I think both countries can feed this desire. With Indian on my mind at all times, I have been playing around with spices in the kitchen and using all sorts of homemade spice blends in my dishes.
Turnip tops are often discarded but in effort to eliminate food waste, my family cooks with them regularly. Turnip tops taste like the long lost cousin of arugula: a peppery and strong green that can be tossed raw into salads or wilted down for soups and stews. With a bunch of turnip tops that needed some love, I decided to cure them with some spices. After a little wilting and combining with chickpeas and spices, I was able to make myself a quick dinner that used leftover onion, rice, and chickpeas. Turnip tops (and radish tops, too), are the unpopular fruit of the plant that shouldn’t be looked away from. Rather, they should be the tool that fuels your culinary adventures as your tastebuds are transported miles away.
Curried Chickpeas with Turnip Tops
- 1/3 teaspoon turmeric
- 1/4 cumin
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1 tablespoon of ghee, or coconut oil
- 1/2 white onion, chopped
- Salt and pepper, to season
- 1/2 can chickpeas, drained
- 1 bunch of turnip tops, roughly chopped
- Brown/white rice or naan, to serve
In a small bowl mix together the 5 spices.
Place a skillet over medium high heat. Melt the ghee and when hot, add the onions. Toss them around with a wooden spoon for 1-2 minute so that they soften and begin to become flagrant. Add in 1 teaspoon of the spice mixture and stir until all the onions are covered with spices. Cook for another 3-5 minutes, until the onions are soft and translucent.
Add the drained chickpeas in to the skillet and mix so that the spices are evenly dispersed. Lower the heat to medium-low and cook for 5-8 minutes, until the chickpeas become hot and are softer.
Turn up the heat of the skillet to high and top the onions and chickpeas with the turnip tops. Cover and let steam for 1-2 minutes. Then, using a wooden spoon, mix together the turnip tops with the chickpeas until they are completely wilted. Season with some more of the spice blend, salt, and pepper.
Serve hot with rice or naan.
Make sure to subscribe to my YouTube channel and Blog for updates on new videos!