Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 Here is a recipe that i have tried and changed a bit to my taste from out of Christine Ingram's 'Vegetarian and Vegetable Cooking'. Arabian Spinach 1 onion, sliced 2 Tbs. olive oil 3 garlic cloves, minced 1 tsp. ground cumin 1 lb. fresh spinach, washed and lightly chopped 1 can (15 oz.) chickpeas, drained* Pat of butter or vegan margarine Salt and freshly ground pepper In a large frying pan or wok, fry the onion in oil for about 5 minutes, until softened. Add garlic and cumin and fry another minute. Add the spinach in stages. stirring it until the leaves begin to wilt. [Fresh spinach condenses dramatically when cooked, and it will all fit in the pan] Stir in the chickpeas, butter and seasoning. Reheat until just bubbling, then serve hot. Drain off any pan juices, if you like, but this dish is very delicious served slightly wet. * Or use 2 cups chickpeas you've cooked yourself. ~ pt ~ / There is a privacy about it which no other season gives you. In spring, summer and fall people sort of have an open season on each other; only in the winter, in the country, can you have longer, quiet stretches when you can savor belonging to yourself. ~ Ruth Stout Quote Link to comment Share on other sites More sharing options...
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