SICILIAN CHICKPEAS AND SPINACH

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SICILIAN CHICKPEAS AND SPINACH

Time:20min

2 tablespoons extra-virgin olive oil

2 medium onions, halved and sliced thin

2 medium garlic cloves, minced

1/4 cup raisins

1 1/2 pounds spinach, stemmed Salt

2 15-ounce cans chickpeas, drained and rinsed

 

1. Heat oil in small Dutch oven or other deep pot. Add onions and cook, stirring

often, over medium heat, until golden, about 10 minutes. Add garlic and saute

until fragrant, about 1 minute.

2. Add raisins and spinach to pot. Cover and cook, turning spinach occasionally

until wilted, about 4 minutes. Season with salt to taste.

3.. Uncover pot and stir in chickpeas. Cook, stirring occasionally, until heated

through and flavors have blended, about 3 minutes. Adjust seasonings and serve

immediately.

hint:It's important to wash the spinach thoroughly and then shake the leaves

dry. Leave them a little damp, though, so they won't scorch when added to the

pan.

 Hugz

karen