Simple chickpeas and spinach complement each other in a mild sauce, made quickly from mostly pantry ingredients.
Chickpeas and Spinach is inspired by simplicity. Chickpea and spinach recipes cross cultural boundaries. For example, chickpeas, spinach, and curry create the classic Indian dish Channa Masala, while the addition of eggs comes from Nigerian Cuisine. The flavours of chickpeas and spinach work with a variety of seasonings and can be tailored to a meal's theme or to taste preferences. This recipe uses cumin or oregano, but no doubt other spice combinations would work as well.
To make this dish visually appealing or to dress it up for guests, use both suggested colours of bell pepper and onions. When choosing canned tomatoes, try organic varieties for no artificial preservatives and intense flavour. Organic chickpeas are also delicious and do not contain the preservative EDTA. Due to its simple nature, it is important to let the fresh flavours of Chickpeas and Spinach shine through.
Serve Chickpeas and Spinach atop a bed of rice, couscous, or garlic mashed potatoes.
Hard-Boiled Eggs
- Place four large eggs in a pot and cover with cool water to about an inch above the eggs.
- Add a pinch of salt.
- Cover and heat over high until boiling.
- Remove from heat and let sit 15 minutes.
- Remove eggs using a slotted spoon (they will be hot) to an ice water bath until completely cooled.
Chickpeas and Spinach
This recipe contains no dairy and takes about 30 minutes to prepare and 30 minutes to cook
Serves 4.
Ingredients:
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- ½ medium red onion, chopped
- 3 cloves garlic, minced or pressed
- 1 small red bell pepper, chopped
- 1 small orange or yellow bell pepper, chopped
- 1 (10 ounce / 300 gram) package frozen chopped spinach
- 2 fresh red chile peppers, minced OR
- generous pinch of dried red pepper flakes
- ½ - 1 tsp. ground cumin, to taste*
- 1 (14 ounce) can organic diced tomatoes
- 1 (19 ounce) can organic chickpeas (garbanzo beans), or 2 cups cooked chickpeas
- 4 large hard-boiled eggs, to serve
* can substitute 1 tsp. dried oregano.
Directions:
- Prepare hard-boiled eggs (see above) if not already done. Let cool before handling or cutting.
- In large non-stick skillet, heat oil over medium-high heat. Add onion and cook, stirring often until golden, about two to three minutes.
- Add bell pepper, garlic, chiles and cumin and cook, stirring often until softened.
- Add tomatoes, spinach, and chickpeas, stirring well.
- Simmer, stirring occasionally, until tomatoes have broken down into a sauce, spinach is defrosted, and peppers are soft.
- Season with salt and pepper. Sprinkle with fresh lemon juice or serve with a lemon wedge, if desired.
- Top each serving with a sliced hard-boiled egg.
Serve Chickpeas and Spinach atop a bed of rice, couscous, or garlic mashed potatoes for a complete meal.
