Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Robyn, in digest#722, was asking for Middle Eastern recipes for a potluck, and it reminded me of this great recipe that i love. i looked through my recipe files and see that i have shared it here once before, but thought it couldn't hurt to post it again. i have another recipe that i love but haven't typed up yet called Imam Bayildi that might fit the bill, too. It is basically halved sauted aubergines with a veggie saute piled on each half and baked tender. So simple, yet elegant and flavorful; makes an impressive presentation, too. If you'd like i can type that one up later tonight. 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 ~ It is the nature of reason to see the end; it is the nature of desire not to. ~ Rumi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2006 Report Share Posted April 12, 2006 Wow, PT! Right on time! You must have shared this before I joined. This is always a great place to come to figure out how to fix what I have an abundance of (in this case, spinach and chickpeas!) You're the best!! Shelly , " ~ PT ~ " <patchouli_troll wrote: > > Robyn, in digest#722, was asking for Middle Eastern > recipes for a potluck, and it reminded me of this great > recipe that i love. i looked through my recipe files and > see that i have shared it here once before, but thought > it couldn't hurt to post it again. > > i have another recipe that i love but haven't typed up > yet called Imam Bayildi that might fit the bill, too. It is > basically halved sauted aubergines with a veggie saute > piled on each half and baked tender. So simple, yet > elegant and flavorful; makes an impressive presentation, > too. If you'd like i can type that one up later tonight. > > 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 ~ > > It is the nature of reason to see the end; > it is the nature of desire not to. > ~ Rumi > Quote Link to comment Share on other sites More sharing options...
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