I saw this recipe was in the NYTimes today and I thought it looked great--especially as a quick and healthy pantry meal.
Chickpeas and Baby Spinach
Chickpeas and Baby Spinach
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt, and freshly ground pepper to taste
1 tablespoon tomato paste
1 (15-oz.) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne to taste
1 6-oz. bag baby spinach
1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Note: Another way to make this dish is to blanch the spinach separately in salted boiling water for 10 to 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Add to the chickpeas as in step 2, but stir together for only two to three minutes.
You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
4 comments:
That does look good and I have everything to make it. I think I will be giving it a try. Thanks Jennette!
Oh my goodness. Delicious. I made it and was going to serve it over quinoa but at the last minute decided to serve it over whole wheat pasta. YUMMMMM.
The sauce has such a nice flavor. I used the cumin seeds and they have a delicious flavor. This was super easy and fast to make as well. And can I add again that it was DELICIOUS!
I had this for dinner tonight. Very good. I probably added a little too much cayenne for my kids, but they still ate it. I served it as a main dish with a salad and bread on the side. Also, I used a coffee grinder to grind up the toasted cumin seeds (I also use it for flax seeds).
I keep meaning to post that we love this recipe. It's now one of our new standards. And actually, I've been making chickpeas starting with dried ones, which is so easy. Simply cover chickpeas in a pan with plenty of water. Salt and then simmer for 2 to 2 1/2 hours or until soft. Voila.
Also, when I'm in a real hurry I've just been using ground cumin instead of toasting the seeds, and it still seems pretty tasty to me.
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