The only thing I've done this week that's half-way complimentary to the 'end of summer' vegetable bounty, is to make a tomato salad (1 pint cherry/grape/cocktail tomatoes cut in half and tossed with dressing: 4 tablespoons olive oil, 3 tablespoons balsamic vinegar, dash of salt & pepper, and 1/2 teaspoon dried oregano). But I made it to go with this delicious Chickpea with Spinach dish, which... not so summery.
However, the Chickpea with Spinach recipe hit the spot. It makes just enough for 2 dinners, and a little leftover for lunch the next day. I was so excited about my chickpea lunch, I couldn't wait for noon. At 11:41am (yes, exactly 11:41), I decided I'd waited long enough and reheated my leftovers. Mm, mm good! Even Tim, who doesn't usually like spinach (so he says), finished his plate with a smile and said it was worthy.
Without further ado...
Chickpeas with Spinach
adapted slightly from CookingLight
1 teaspoon olive oil
1-1 1/2 cups chopped onion (I tend to go light on onion and only used about 1 cup)
1 teaspoon fresh grated ginger
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
4-5 cups chopped spinach
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas/garbanzo beans, rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice (I used plain white rice, use what you have on hand)
Lemon wedges (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown.
Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly.
Stir in spinach, chili powder, cayenne, salt, and chickpeas; cover. Reduce heat and cook 5 minutes or until spinach wilts and mixture is heated. Stir in lemon juice (don't skip this step, I felt like the lemon juice brought out some great flavor).
Serve over rice (Naan would also be great with this recipe!). Garnish with lemon wedges, if desired.
Guten appetit!
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