Sunday, February 13, 2011

Spinach with Chickpeas

This is another recipe from Chef Ramzi's cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.)

2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh spinach, blanched
1 onion, cut into thin strips
2 tsp garlic crushed with salt
1 can chickpeas, boiled for 5 minutes or nuked for 2
2 small, or 1 medium lemon (about 1/2 c. juice)
1/4 tsp cinnamon (or equivalent Arabic spice mix)
1/2 tsp cumin
1 tsp salt


Saute onions and garlic in olive oil until starting to brown, then add chickpeas and cook until slightly browed. Add spinach and spices, cook for a few minutes, then add lemon juice and cook for another couple minutes until the lemon no longer dominates the flavor. If it is too dry (i.e. sticking to the bottom of the pan), add a bit of water. You can serve it with fried onions and lemon slices if you like.

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