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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 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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