Spinach is one of my favorite vegetables. In this recipe, fresh baby spinach leaves are sauteed with my favorite legume - chickpeas - for a quick and tasty dish that works well either as a main entree or as a side dish.
For a satisfying vegetarian meal, serve with steamed brown rice, some sliced tomatoes or cooked carrots, and some crusty bread.
RECIPE:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup chopped onion
10-12 ounces fresh baby spinach, rinsed and drained
1 can (15.5 ounces) chickpeas, drained
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
In a large skillet, heat the olive oil over medium-low heat. Saute the garlic and onion for 2 or 3 minutes, until soft. Do not let the garlic get brown.
Add the spinach to the skillet. Saute over medium heat for 2 or 3 minutes until the spinach starts to wilt.
Stir in the chickpeas, cumin, salt, and pepper. Simmer, stirring occasionally, for 2-3 minutes, until heated through.
-- 2-3 servings
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