The Recipes

Sauteed Chickpeas and Spinach

I guess I'm still channeling my desire for plates inspired by traditional Spanish tapas, or small plates.  This one incorporates some of the spices found more in India and the Middle East, though.  It's hearty and oh-so-good for you. This will make a great lunch, or serve it as a side for a heartier meal.

If I haven't sold you on the idea of soaking raw nuts overnight and then pureeing them to use to thicken soups or stews, you can easily swap out a touch of cream, cream cheese, or even a slurry of flour and water to thicken the sauce - or omit it altogether.

Sauteed Chickpeas and Spinach

Serves: 1     Time: 20 minutes     Difficulty: NOT!


- 1/4 c. chickpeas

- 1 1/2 c. frozen spinach, thawed

- 1 tsp. paprika

- 1/4 c. tomato sauce or crushed tomatoes

- 1/2 tsp. coriander

- 1/2 tsp. cumin

- 1 c. stock

- 1 T. soaked and pureed cashews (optional)

- salt, pepper, oil


Thaw out your spinach and squeeze all of the water out of it.

Heat 1 T. of oil in a pan.  Add the spices and let them bloom in the oil for 1-2 minutes.

Add in the spinach and season heartily with salt and pepper.  Let it cook for 2-3 minutes, then stir in the chickpeas, stock and tomato sauce.  

Let it simmer for another 5-7 minutes.

If you're using a thickener, stir it in at the last minute and pour into a serving dish.