Ingredients:
¼ cup olive oil
1 teaspoon cumin seeds
½ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 pound broccoli (including stems and leaves), cut into ¼-inch pieces
¼ pound spinach, trimmed, washed and chopped
½ cup water
24 crackers, or oven toasted French bread, or your choice
2 tablespoons grated coconut
Directions:
1. Heat oil in a frying pan over medium-low heat. Add the cumin seeds and pepper flakes and fry for 1 minute. Stir in lime juice, salt, pepper, vegetables, and water. Cover and simmer until the vegetables are reduced to a chunky puree (45-60 minutes), stirring occasionally.
2. Immediately before serving (to avoid soggy crusts), spread about 1 tablespoon of the mixture on each cracker or bread. Sprinkle with coconut.
Makes 24 canapes