Spinach Hara Bara Kebabs with Rhubarb Ginger Chutney

Ribbons of fresh spinach with chickpea flour with mashed split yellow peas, pan-fried until crispy and served with a beautifully intense rhubarb ginger chutney.

Veggies: Spinach [Vanguarden Farm, Dover, MA] Rhubarb [Neighborhood Farm, Wayland, MA]; Cabbage [White Barn Farm, Wrentham, MA] Carrot [M+R Harvest, S. Berwick, ME]<br /><br />

Legume: Chickpea Flour, Split Yellow Peas<br /><br />

Spice: Cumin; Garam Masala; Mustard; Fenugreek; Ginger; Garlic; Turmeric; Chili; Salt<br /><br />

Vegan; Gluten-Free<br /><br />

Tools Needed: Fry pan, cooking oil, stovetop<br /><br />

Ready In: 20 min.<br /><br />

Gluten-Free; Vegan