Several months ago I came across a recipe for “Salmon in Bengali Mustard Sauce” in Saveur magazine. I’ve made it over and over with different fish and various vegetables. The preparation is simple and the flavor combination is stellar. My modified spinach version makes a fabulous vegan entree spooned on top of basmati rice – or a fragrant vegetable side dish to fish, meat, or chicken.
Spinach & Chickpeas in a Bengali Mustard Sauce Recipe
Bengali Mustard Sauce
- 2 T. olive oil
- 1/4 t. mustard seeds
- 1/4 t. cumin seeds
- 1/4 t. fennel seeds
- 1/2 t. turmeric
- 1/2 t. chili powder
- 1 T. dry mustard
- salt to taste
Heat oil over medium-high heat. Add mustard seeds, cumin, fennel, and cook for a minute or two. Add turmeric, chile powder, dry mustard and stir to combine.
- 1 can chickpeas, rinsed & drained
- 5 oz. baby spinach
Add chickpeas and cook until heated through. Add spinach, cook until the spinach has wilted. Season with salt to taste.
In the carrot version, the carrots are sautéed until tender then tossed with the chickpea mixture as above.
Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite Autumn fruits and vegetables. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this Spinach & Chickpeas in a Bengali Mustard Sauce got you in the mood for all things Popeye, you might enjoy taking a peek at other spinach recipes from some fabulous bloggers below…
Feed Me Phoebe: Healthy Creamed Spinach
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Big Girls, Small Kitchen: Za’atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie’s Kitchen: Crispy Spinach Latkes
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides
14 thoughts on “Spinach & Chickpeas in a Bengali Mustard Sauce”
Gorgeous dish, Lori Lynn (especially the spinach version). And so healthy!
Hi Viviane – nice to see you again! I’ll stop by soon. (Been swamped with a complete kitchen remodel).
I love these ingredients together! This is fall comfort food at its best.
This looks so appetizing and is so fast and easy to make, my tomorrow’s menu item just got bumped 🙂 ! And it surely does not matter we are staring summer in the face Down Under ~ I could eat this all the year round!
Hi Eha – sure, I make this sauce all year round. Try it with any veg – zucchini or eggplant would be good too.
This dish looks delicious and healthy! Now I am hungry…