Monday, May 17, 2010

Chickpeas and Spinach

from The Occasional Vegetarian

1 pound fresh spinach, washed & stems removed. (I use a bag of frozen chopped)
3 garlic cloves, chopped
1 tbsp olive oil
1 cup chopped scallions, white & green parts (I've used onion or leek instead)
1 1/2 cups cooked chickpeas
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp lemon juice

  1. Steam the spinach until the leaves are wilted, 1-2 minutes. Drain.
  2. In a heavy-bottom saucepan, saute' the garlic lightly in the oil, about 2 mins. Add the scallions and saute' for 1 minute.
  3. Add the drained spinach, chickpeas, cumin, salt, and pepper, Stir, cover, and cook over low heat until the spinach and chickpeas are heated through, 2 to 3 minutes. Add the lemon juice, stir again. Add more salt and pepper, if needed. Serve hot.
I like to mix this in with some whole grained rice (about 1 1/2 cups) and some labana cheese (plain yogurt would work fine). I serve this with some good fresh bread and more labana and olive oil for dipping. I've added sauteed mushrooms in a few times and it was delicious.


  1. This sounds delicious! And easy!
    I've been wanting to find new recipes using chick peas. I usually only add them to my minestrone soup or to pasta salad or green salads!

  2. It is easy. As for using chick peas, the most obvious one is making hummus. Do you do that? I also add them to fried rice & tuck them into casseroles. I've heard about patties but haven't tried those yet. Enjoy!


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