A monthly experiment.

Today I decided to finish up using some spinach and to take advantage of these nice white onions I bought. So let’s get the ingredients together.

  • 2 cups chopped spinach
  • 1 can chick peas
  • 2 cloves garlic
  • 1 onion sliced
  • 1 handful almonds (slivered, flaked, whatever you like)
  • 1 tbsp turmeric
  • 1 tbsp red chili flakes
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • Salt and pepper
  • Olive oil

So go ahead and heat the olive in a pan and slice the onion. Toss the onion into the pan and let it sweat with a pinch of salt. While those are softening mince the garlic and get the chickpeas drained and rinsed. When the onions are almost soft add in all the spices, the garlic, almonds and chickpeas. Mix occassionaly to let the chickpease get warm, about 5-7 minutes, and let the spices cook into then oil and coat everything. Mix thoroughly and then add the spinach a splash of water to loosen everything up and get some steam going

Put a lid on the pan and let the spinach wilt for a minute, then stir and replace lid. Let it steam another 30 seconds then pull the lid and stir again, get the spinach coated and incorporated into the dish. Add salt and pepper to taste, hit it with a dash of white wine vinegar for some acidity.

Plate it all up and eat. It’s a good, filling meal, very inexpensive to make and can feed plenty of people. It also smells and tastes delicious.

 Here is a tip; we were rushing to get out the door to the Spurs game tonight, so I set this dish up as a quick single bowl mixed dish, but you can easily separate it into 2. Instead of adding the spinach to the mixture start over. Reserve 1/4 of the minced garlic and find some nice vegetable stock. Cook everything the same but instead of adding the Spinach, put some more olive oil in a pan and add the garlic. Once the garlic gets going toss in the washed, chopped spinach. Add a bit of vegetable stock and cover to steam, once it wilts serve it along side the chickpea and almonds.


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