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Super Fast Chickpeas and Spinach

What you need: 

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)

What you do: 

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.

Preparation Time: 
15 to 20 minutes
Cooking Time: 
Servings: 
6 to 8
Recipe Category: 

SO HOW'D IT GO?

This was absolutely delicious! I had it last night and am going to make a million more batches and freeze 'em!

However...it was a bit spicy. I suggest halfing the cayenne pepper so you don't need a gulp of water between every bite!  :)

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I used to make this every day before going to work (was an overnight stocker at a big retail outlet) and it was super filling and energizing. I didn't feel hungry for up to 6 hours after eating this, even after a lot of hard work. And it's so easy I didn't mind making it all the time.

Sometimes I will use other sorts of nut butters if I don't have tahini, I usually add a little ketchup and mustard, and I love playing around with the spices. So delicious!

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really easy and good!!

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tasty! easy! will make again!

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I like this dish okay. Mine came out a little bitter... Maybe I used too much tahini? I was lazy and didn't properly measure everything.  ::) Next time I try this one I'll actually whip out the measuring spoons and hopefully I'll like it even more! I initially wrapped mine up in whole wheat tortillas, which was good, and today I'm having the leftovers over some fettucini noodles (also good). Thanks for the recipe, I'm sure I'll try it again. Spinach is one of my favorites, and I've pretty much always got chickpeas lying around, so it's bound to happen. :)

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:D

This really was incredibly simple & quick. We were done in 10 minutes. I wanted to add coconut milk, but something strange was going on inside the can i opened (solid, not liquid), so instead I used some soy creamer, and adding a touch of that made all the difference! Restraunt quality, people! I was also making chana masala at the time, so to avoid a garbanzo-dose, I used chopped tofu in this recipe and it was just lovely. Next time, I'll play with the spices, because I think there was too much coriander for me, but that's a personal preference.

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this recipe is seriously one of the best i've ever made and it needs more attention!!! if you haven't tried it yet.. you must! i've tried it with green swiss chard instead of spinach and that also works nicely

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omg this is absolutely amazing and yes super fast/easy! It is both creamy (from tahini i guess) and sour from the lemon. What an interesting mix of flavors. Does not even need rice..it is so good on its own.

I followed the recipe exactly and would not change a thing!

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I made this in my crockpot. I just threw everything in there and added what looked like would be enough water, and it was delicious!

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This was so good!  Thanks!

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