Wednesday, January 5, 2011

Chickpeas and Baby Spinach

Chickpeas and Baby Spinach, originally uploaded by essgee51.
Easy and healthful. Based largely on this NYT recipe, with a couple of tweaks. Made us a delicious dinner over couscous with a generous squeezing of lemon and even more freshly-ground black pepper.
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. salt
  • 1 tsp. cumin seeds, toasted and ground (lazily used cumin powder)
  • 1 15-oz. can chickpeas
  • 1 cup water or broth (I used beef bouillon)
  • 1 7 oz. package baby spinach
  • cayenne pepper to taste
  • salt and pepper to taste
Over medium heat, saute the onions in the oil till they're soft, about 5 minutes.

Add the garlic, tomato paste, cumin and salt. Stir and cook till the paste darkens.

Add the chickpeas, some cayenne and broth. Bring to a simmer, then cover and cook for 10 minutes.

Add the spinach one handful at a time, stirring till the leaves wilt before adding the next batch and lightly salting. Once all the leaves are in, simmer uncovered for 5 minutes, adjusting seasoning and adding lots of black pepper.

Remove from heat, adjust seasoning and serve over rice or couscous, with lemon slices.

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