Super Fast Chickpeas and Spinach
1 to 2 tablespoons vegetable oil
1 onion, chopped
2 to 4 tablespoons minced garlic
1 (15 ounce) can chickpeas, drained or 12 ounces cooked chickpeas
1 (10 ounce) package chopped frozen spinach, thawed and drained or 8 ounces fresh spinach
2 to 3 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon concentrated tomato paste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground ginger
1 tablespoon ground paprika or cayenne pepper
salt, to taste
1/4 to 3/4 cup liquid (water, wine, or vegetable broth)
1. In a saute pan, heat vegetable oil Add onion and garlic; saute until soft. Stir in the chickpeas and spinach. Saute for another 2 to 4 minutes.
2. Add the lemon juice, tahini, tomato paste, and spices (coriander, cumin, ginger, paprika or cayenne pepper, and salt).
3. Lower the temperature. Add 1/4 cup liquid and simmer for 10 minutes. Add additional liquid if you want a thinner consistency.
Serve with rice or bread. I make a big batch of this and keep it in the fridge. It's quick, nutritious, and good hot or cold.
SO HOW'D IT GO?
This recipe lends itself well to changes and additions in accordance to what you've got on hand. I sauted onions and garlic in olive oil; added one of those little tiny cans of tomato sauce and some Italian Herbs; added like a handfull of chickpeas that I roughly mashed, leaving some whole; a little red wine vinegar; salt & pepper; it started getting really thick so I had to add water; it was boiling and I threw in frozen, cooked multigrain penne and a little frozen spinach. I think that's all. It was great with a hunk of multgrain boule. I'll definately make this again. Thank You!
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