It’s hard NOT to love any ingredient when it’s fritter-fied, aka covered in batter and cooked until perfectly golden. This version, inspired by the most delicious Indian flavors, stars chickpeas, which we mash, then coat in a light tempura batter with curry and garam masala spices, spinach, and aromatics. They’re shallow-fried pancake-style until crispy, then paired with some of our favorite cuisine accompaniments: fluffy lemony raisin basmati rice and spiced cilantro yogurt sauce. Now comes the most challenging part of the meal: stacking a little bit of everything on your fork at once to create the perfect bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tempura Mix(ContainsMilk, Eggs, Wheat)
• Wash and dry all produce. • Zest and quarter lemon. Finely chop cilantro. Halve, peel, and finely dice onion. Peel and mince or grate garlic and ginger. Roughly chop spinach. Drain and rinse chickpeas. • In a small bowl, combine yogurt, sour cream, a squeeze of lemon juice, a pinch of garam masala (you’ll use more later), a pinch of cilantro, and lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Melt 1 TBSP butter in a small pot over medium-high heat. (For 4 servings, melt 2 TBSP butter in a medium pot.) Add half the onion, half the garlic, half the ginger, and a big pinch of salt. Cook, stirring, until softened, 2-3 minutes. • Add rice and raisins; stir to coat. • Stir in ¾ cup water (1½ cups for 4) and another big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, heat a drizzle of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Add spinach, remaining onion, remaining garlic, and remaining ginger. Cook until slightly softened, 2-3 minutes. • Add curry powder, remaining garam masala, and a pinch of salt; cook until fragrant, 30 seconds. • Turn off heat; remove from pan. Wash out pan.
• Place chickpeas in a large bowl. Mash with a potato masher or fork until almost smooth. (TIP: It’s OK if there are still some larger pieces.) Stir in spinach and aromatics, tempura mix, remaining cilantro, ½ tsp sugar (1 tsp for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4) until thoroughly combined. Season with salt (we used ¾ tsp) and pepper. (For 4, use 1½ tsp salt.) TIP: Batter should be thick but not dry. Add more water 1 TBSP at a time as needed.
• Heat a drizzle of oil in pan used for aromatics over medium-high heat. Once pan is hot, carefully add ¼-cup scoops of chickpea batter, gently pressing to flatten. Cook until golden brown and crisp, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil before each batch. • Transfer to a paper-towel-lined plate.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest to taste. Season with salt and pepper to taste. • Divide rice between plates and top with chickpea and spinach fritters. Drizzle with spiced cilantro yogurt sauce. Serve with remaining lemon wedges on the side.