quick suppers

[Guest guest]

Hi Shez

 

This recipe comes from Martha Rose Shulman's Cooking for Health column in the

New York Times. She offers many vegan (or easily converted) recipes in the

series that could be put together quickly.

 

We really like this one.

 

Chickpeas with 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. 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.

 

Christine