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
olive oil
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.
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8 comments:
I love chick peas and I actually always use canned ones. I have a bag of dried chickpeas, I have to get them soaking!
I've posted garbanzos and spinach on my blog today too! Your photos are great.
I have way to many cans in my pantry, this is a great way to start using them up!
I need to eat more meals like this - low cal, healthy and delicious
I often cook vegetarian food and often prefer it to meat dishes. It can be naughty, but this dish looks very healthy and delicious :)
That does look really good. I like the combination of chickpeas, tomatoes, cumin, and spinach.. yum
Great and easy recipe/filler to make on a weeknight; I love chick peas so much I eat them grilled (dried) as a snack during the day!
Made this tonight & LOVED it!
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