Thursday, December 15, 2011

Sauteed Chickpeas and Spinach


I saw recipe over on Perry's Plate that instantly set me to dreaming. Especially because (in the sign of a meant to be recipe) we had everything in the house. A few days later, I threw this together based on my memory of that picture and a quick scan of the recipe.

Makes: 3-4 servings

1 small onion
1 can (15 oz) chickpeas
2 cloves garlic
1-2 tbsp of olive oil
salt to taste
pepper to taste
2 handfuls of baby spinach
2 tbsp oil packed sun dried tomatoes

DICE onion
DRAIN chickpeas
MINCE garlic or run through garlic press
DRAIN selected sun dried tomatoes

ADD 1 tbsp olive oil to medium frying pan
HEAT oil on medium until it flows easily
ADD onion, chickpeas, garlic, and a dash each of salt and pepper
COOK until onion is translucent

ADD spinach and sun dried tomatoes
COOK until spinach is wilted


My Thoughts
1. This was REALLY GOOD. Like, I want to eat way more than I should, good.

2. We served it as main dish over pasta, sprinkled with Parmesan cheese, but I could have gone without the pasta entirely and been just fine. It would also work as a side dish.

3. This came together fairly quickly (just a bit longer than it took the pasta to cook) and it was a nice change of pace from the usual boring pasta. This is well on it's way to being a new household staple, and hey! I have another can of chickpeas...

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