Chickpeas with Spinach and Peppers

Despite my recent citrus addiction, I’ve also been going a bit crazy with spinach. I’d like to think, though, that it’s not without good reason. Baby spinach is amazing fresh (buy organic) in a salad or thrown into a stew or soup in the last few minutes. It’s great to put in a sandwich and even amazing at breakfast time with eggs and grits. I also like to buy it frozen – usually it is less delicate than fresh baby spinach. I really enjoyed this dish with cous cous, it was satisfying but still not too heavy. This also might be one of the easiest recipes I’ve ever posted, I promise anyone can make it.

Chickpeas with Spinach and Peppers

Time: 30 minutes  Serves:  4-6

Ingredients

  • One yellow or white onion
  • 1-2 tbsp olive oil
  • 1 6 oz can tomato paste
  • 1 organic red bell pepper
  • 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp red pepper flakes, 1/2 tbsp cumin and  1/2 tbsp smoked paprika to taste
  •  2 16 oz cans garbanzo beans (chickpeas) – buy generic and save some $$
  • 1 lb bag frozen spinach
  • white rice, brown rice, cous cous or bulgur on the side

Substitutions

  • You may use yellow, orange or green peppers instead of red, just note that green peppers wont be as sweet as the other colors.
  • If you’re feeling fancy you can use fresh spinach, but you will have to use more because it will cook down.

Add olive oil to your large pot, bring to medium low heat. Dice your onion and add. Cook until onions just start to caramelize (turn slightly golden brown). Add your tomato paste, mix and let cook for a few minutes. Be careful not to burn (so keep mixing often). Fill the paste can with water twice and add to the paste. Add your seasonings.

Chop your pepper so that the pieces are approximately the size of the chickpeas. Add to the paste. Bring to a gentle simmer and allow to cook until the pepper gets soft, about 10 to 15 minutes

with the peppers

Add your spinach directly to the pot. Mix well. Let cook until warmed all the way through and no longer frozen, about five minutes.

Open your beans, rinse them well and add to the pot. Mix well, bring to a gentle simmer and let cook until the beans are warm (hot even) all the way through.

Serve with rice, bulgur or cous cous on the side!

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3 thoughts on “Chickpeas with Spinach and Peppers

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