CSA Mizuna with Indian Spiced Chickpeas

Well this was an especially rough week at work, as our biggest deadline of the year is June 15th.  The earliest we ate dinner was 9pm.  No natural daylight left even on one of the longest days of the year as evidenced in the photos!  As late as I may get dinner on the table, I prefer home cooking to takeout especially when I have beautiful CSA ingredients to use. 

I received another huge bunch of mizuna in my CSA box that I was determined to put to good use.  This is an ingredient that I had not previously used so I have been doing some experimenting.  I made it with orecchiette and sausage which was good but my family prefers broccoli rabe.  I also have added the mizuna to salads and made a stir fry.  My very favorite use for mizuna was added to Indian Spiced Chickpeas - so delicious!  I served the chickpeas as a side with Martha Stewart's Indian Spiced Chicken burgers (from Everday Food: Great Food Fast) on garlic naan but this could easily be a vegetarian main course.  I had the leftovers for lunch the next day.  Perfect! 

Indian Spiced Chickpeas
Adapted from http://www.god-dess.com/services_recipesMay03.html

2 cans chickpeas – drained and rinsed
¼ c oil
1 c finely-diced onion
1 inch finely minced peeled ginger root
4 cloves minced garlic
1 t turmeric
1 t ground coriander
1 t ground cumin
1 t salt
1 chopped jalapeno – seeded and diced
1 14.5 oz. canned diced tomatoes - drained
2 T lemon juice
1/2 c water
3 cups coarsely chopped mizuna
1 c yogurt
1 c fresh cilantro, coarsely chopped

Add the oil to a large skillet over medium heat and sauté the onions until softened. Next add the garlic, ginger, jalapeno and spices and cook for about a minute. Next add the chickpeas, tomatoes, lemon juice and water. Cover and simmer for 15 minutes. Stir in the mizuna and cook until wilted. Lastly stir in the yogurt and chopped cilantro.