CHICKPEAS WITH BABY SPINACH
Number Of Ingredients 1
Steps:
- 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. 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. Tips 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. Advance preparation: This can be made up to a day ahead and refrigerated, but when you reheat you'll want to add a little more liquid. It can sit on top of the stove for a few hours.
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Brent Maher
[email protected]Yum!
Shirley Gurney
[email protected]5 stars!
Mduduzi Khumalo
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious vegan meal.
Lumkile lumza
[email protected]The lemon-tahini dressing is the perfect finishing touch. It adds a nice brightness and acidity to the dish.
Ten Thomas
[email protected]I love the combination of chickpeas and spinach. It's so healthy and filling.
Kamilla Parenzee
[email protected]This recipe is a great way to use up leftover chickpeas. I always have a can of chickpeas in my pantry, so it's easy to throw this together for a quick and healthy meal.
Ivan Martínez
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a quick weeknight meal. It's always a hit.
Zeinab Waleed
[email protected]This recipe was easy to make and very tasty. I used canned chickpeas and baby spinach, and it came out great. The lemon-tahini dressing was a nice touch. I would definitely make this again.
Theresa Fezzolare
[email protected]I made this recipe for dinner last night and it was a hit! My husband and I both loved it. The chickpeas were perfectly cooked and the spinach was wilted just the way I like it. The lemon-tahini dressing was also delicious. I will definitely be makin
psychopathical COD moble
[email protected]This recipe was so easy to follow and the result was delicious! I loved the combination of chickpeas and spinach, and the lemon-tahini dressing was the perfect finishing touch. I will definitely be making this again.