Rhubarb, Chickpea, and Spinach Stew with Cilantro-Lemon Yogurt Sauce

all done best

  1. Rhubarb can indeed be used in something other than pies. Savory things! Although pie is also a good idea. So is crumb cake.
  2. I have been finding myself, for the first time in my life, saying “I’m watching the game,” in response to people asking me about my plans. I’M WATCHING SPORTS. WORLD CUP SOCCER SPORTS. And it’s FUN and I GET SPORTS. It’s fun watching sports with other people who like watching sports! Ah, wisdom.
  3. Running into someone you haven’t talked to since their Bat Mitzvah at a trendy bowling place in Brooklyn while waiting for a world music concert to start is, believe or not, QUITE awkward. If you’ve had nothing to say to each other in roughly 10 years, don’t be the one to suggest meeting up for coffee first. Also, are you supposed to introduce your significant other, who has been quietly sitting beside you nursing his IPA and trying desperately to seem suddenly fascinated by the surroundings, to this forgotten middle school acquaintance? I’m going to hope “no” is the answer to this question. Sorry, Amanda, I now remember your name but still don’t really want to talk to you.
  4. If you are currently tired of googling “job nyc ngo theater” and “grad school necessary? non-profit”  and “how to curly hair humidity” and “tickets costa rica asap”, it is never NOT a bad idea to make curry. Especially if it has aforementioned savory rhubarb, spinach (thankyouCSA for my overflowing spinach fridge situation), and chickpeas (FAVORITE). And then you can feel creative for inventing a yogurt-cilantro-lemon-honey sauce and feel validated in your quests to become a creative and cultured professional human. (Although I’m also not saying it’s a GOOD idea either.)

Rhubarb, Chickpea, Spinach Stew with Cilantro-Lemon Yogurt Sauce
slightly modified from Joanne Eats Well with Others

Curry Ingredients:
1 sweet potato
2 tbsp olive oil, divided
2 tbsp yellow mustard seeds
1 tbsp ground cumin
3 tbsp minced fresh ginger
3 cloves garlic, minced
1 medium red onion, chopped
1 can chickpeas, drained and rinsed
1 cup vegetable broth, divided
2 stalks rhubarb cut into 1/4-inch slices
4 cups spinach leaves, torn into smaller pieces

Yogurt Sauce Ingredients:
1/2 cup chopped cilantro
1/3 cup full-fat Greek yogurt
1 lemon
1/2 tsp honey

Prepped Ingredients

Rachael Ray is just so darn excited about those spinach leaves. Let’s ignore her, shall we… Next time, homemade! (yeah, okay)

1. Preheat over to 400 degrees. Wrap the sweet potato in tin foil and put in oven on the top shelf. Keep it there until pierce-able with a fork. Test for pierce-ability at half an hour. Should be done by the time recipe is done! And yeah, okay fine, this step isn’t TOTALLY necessary but, really, who doesn’t appreciate some tasty roasted sweet potato goddness for almost no additional work?

2. Make the sauce: combine chopped cilantro, greek yogurt, 1 teaspoon lemon zest, juice from half a lemon, and honey. Mix to combine. Refrigerate until ready to serve.

3. Make the spice mix: Heat 1 T olive oil in a medium skillet over medium-low heat. Add the mustard seeds, cover, and cook for about 2 minutes or until the mustard seeds start popping. Cook 1-2 minutes after that, or until they stop popping, shaking the skillet frequently so that they don’t burn. It smells like popcorn! Turn heat to low, and stir in the ground cumin, ginger, and garlic. Continue cooking on low heat until you can smell the ginger/garlic. Pour into a small bowl, season with salt and pepper, and set aside.

4. Curry time!

post-spinach

Spinach is amazing. Always looks so overwhelming and then you blink and it’s gone.

pre-spinach

 

  • Heat the remaining 1 tbsp olive oil in that same pan over medium heat. Add the onion and saute for 10 minutes or until the onion begins to brown.
  • Add the rinsed chickpeas and 1/2 cup broth. Bring to a gentle simmer and cook until the chickpeas are warmed through.
  • Stir in the rhubarb and the remaining 1/2 cup broth. Cook for 6 minutes. Add the spinach and cook until spinach wilts, about 3 minutes more. Stir frequently to make sure everything gets all mixed together. Stir in the spice mixture and continue to cook over medium heat for another minute or two while stirring. Season to taste with salt and pepper.

5. Want to serve it with couscous? Cool, so did I!
Heat 1/2 T olive oil in a pan over medium-high heat. Add 1/3 c Israeli couscous and 1/2 t lemon zest. Toast couscous until it smells nutty and grains have turned a uniform light brown. Cover with vegetable broth/water and cook until soft, about 10 minutes. Drain and serve!

6. Plate it! Start with a big spoonful of couscous. Then, either next to or atop, add curry. Elegantly add cubed roasted (peeled) sweet potato chunks and then cover all that deliciousness with cilantro yogurt sauce. EAT!

closeUp

Please note a) the swanky sweet potatoes and b) the red pepper in the corner. It was not a helpful addition so it isn’t in the ingredient list or recipe! Feel free to add, however, if you need to use up a pepper, like me.

…and then if you’re lucky, you eat PIECES OF VELVET cake on a glorious Thursday summer evening outside at public picnic tables with a cute sassy lady. Lucky you!

we ate cake

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2 thoughts on “Rhubarb, Chickpea, and Spinach Stew with Cilantro-Lemon Yogurt Sauce

  1. Pingback: Kale Caesar Salad | The Swanky Sweet Potato

  2. Pingback: Vaguely-Lebanese Deconstructed Stuffed Eggplant with Yogurt Sauce | The Swanky Sweet Potato

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