Spinach With Chickpeas

JustJanS's Note:

This comes from a Spanish cookbook I own. I have made it using about 1/2 cup of jarred, roasted, marinated bell pepper strips instead of the pimientos mentioned, and that worked well. And yes, it is 11 cups of spinach-it cooks away so much!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 clove garlic, cut in half
• 1 medium onion, finely chopped
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon turmeric
• 28 ounces canned chick-peas, drained
• 11 cups baby spinach, rinsed and shaken dry
• 2 pimientos, drained and sliced
• salt and pepper

Directions:

1. Heat the oil in a large, lidded skillet over medium-high heat.
2. Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
3. Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
4. Add the chickpeas and stir until coated with the oil and spices.
5. Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
6. Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
7. Season to taste and serve.

Reviews

[sams1]

What fantastic flavours and texture! We used normal spinach as we had a heap in the garden - other than that made as stated. Will be appearing on my table again very soon. Thanks for a great recipe!

[Dianna Nunley]

This was really good! Very rich and filling. I added about 5 cups more spinach to make a more balanced carb/protein dish and it came out fine. Adding about 1/2 c broth chicken or vegetable makes it more of a stew which I liked very much. Thanks!

[Chef #166428]

Yummy and wholesome.My family enjoyed it. It is also sutable for indian taste.