Monday, January 11, 2010

Who doesn't love chickpeas?

Hello everyone! Sorry for the bit of absence again from my last post, but it's difficult to find time to update when you're enjoying warm Miami weather in December.
As far as the trip went, it was great to be in another climate and try out dishes with a bunch of ingredients I can't find up north. Those Florida avocados are truly dreamy.
However, now that I'm back in cold, snowy Ontario, it's back to making warm, hearty meals. This is one that is almost too easy to make, and quite easy on the budget regardless of where you live.

Tomato, Spinach, and Chickpea Delight
1 can chickpeas
1 can fire roasted or seasoned diced or halved tomatoes
3/4 bag or 1 package thawed and drained frozen spinach
1/2 lemon, juiced
1/2 large red onion, diced
4 green onions, chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp curry powder1/2 tsp white or cayenne pepper
1/2 tsp tumeric
  1. Sautee garlic and onions in a medium, heated skillet with oil for three minutes.
  2. Add lemon juice, chickpeas, and tomatoes. Heat five minutes.
  3. Add remaining ingredients, stirring until spinach has wilted and mixture is thouroughly heated.
  4. Serve over rice for dinner, or by itself for lunch.
Serves: 4 - 6


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