41 minutes ago
Monday, March 7, 2011
So good. So easy. So healthy. So buttons.
You know I'm on a chickpea craze these days and love the dried ones even better than the fellows in the cans. Something wholesome about soaking beans overnight then cooking them.
But in this recipe, I used a can of chickpeas for a quickie.
This was a delicious main course for a Monday or any day. You can serve this hot or at room temperature. It's all good.
Chickpeas & Spinach:
1 19oz. can chickpeas, rinsed and drained
1 package of spinach, (not baby spinach, but the thick leaves w/ the veins)
1 small can of diced tomatoes (I like the fire roasted w/ chilis!!)
1 onion, diced
2 cloves garlic, chopped
1/2 tsp cumin
dash of hot red pepper flakes
salt & pepper
1 tbsp of red wine vinegar
In a large skillet, cook the onion and garlic in olive oil until soft.
Add the chickpeas and tomatoes along with the cumin and hot pepper (you will throw in the spinach the last few minutes of cooking).
Simmer this mixture for about 10 minutes.
Add the spinach leaves the last few minutes just to wilt and season with salt & pepper and a splash of red wine vinegar.
Serve over rice or just eat.