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Friday, February 1, 2008

Spinach, Tomatoes and Chickpeas

I'm a big lover of "frying pan" dishes - dishes where you just dump various items into a frying pan with olive oil and garlic, then simmer. They're particularly good when you haven't a lot in your kitchen and you really want food. (We never have prepared foods in the ho use)

This one turned out quite good, so I thought I'd share it.

  • Chickpeas/Garbanzo Beans - A cup to a cup and a half. You can use a can (15.5 ounces is the normal amount in the US).
  • Spinach - Four or five handfuls, six if you have small hands. This isn't an exact measurement, but keep in mind that spinach shrinks when it's cooked. It may look like a huge amount when you place it in fresh, but it will quickly change. If you want to measure then use four cups.
  • 2 tbs. olive oil
  • 1 Can (15.5 ounces) of diced tomatoes.
  • three or four garlic cloves
  • 3 tsp. of oregano or curry, if you prefer that
  • Heat olive oil in large frying pan, add in garlic. Simmer until garlic is fragrant.
  • Add in the tomatoes and garbanzo beans (if you're using raw make sure they're cooked first), then the spinach.
  • Stir well, sautée for 10 minutes or until spinach is wilted throughly.
It's very good and filling, plus you can't get get simpler than this.

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