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Rebecca’s Indian Inspired Spring Vegetables with Chick Peas
Sauté:
garlic scapes and 2 garlic cloves in oil
Add:
1 can tomato paste,
2 C water
1 T grated fresh ginger
1 dried cayenne pepper (you’ll get some of these later in the season)
Dill, coriander, turmeric, cumin, curry, salt
2 C cooked chick peas
Reduce to desired consistency and add:
Bok choy stems, sliced
Broccoli florettes
bok choy leaves
Cover and cook until flavors are blended and vegetables are tender.