This recipe is going into my regular meal rotation for its ease, taste and nutritional value. This can serve as a side, or is hearty enough to be an all-in-one meal. The leftovers taste great!
Spinach with Chickpeas
From EatingWell: March/April 2007
Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
11 Reviews for Spinach with Chickpeas
I like the concept but there are too many competing flavors in this recipe. I won't make this exact dish again.
I am notorious for never following a recipe exactly, so I did make some tweaks: used a mixture of spinach, kale and collard greens; added crushed red pepper with the spices; used smoked paprika instead of hot paprika, and added two dashes of vinegar right before it was finished to give it a bit more piquancy. It was very good, and extremely easy and quick to make, even with my adjustments. If you accidentally make it too spicy for your partner, as I did, you can just put a dollop of greek yogurt on top to cool it down. Nice, solid recipe.
The first forkful was a happy surprise : Yum! I used currants since I was out of golden raisins. This recipe makes a ton and the good news is that we ate it for breakfast this morning served with a poached egg on top. Still delicious.
Just made this fantastic flavour ....Not sure where in Spain is served as I live here and never seen it but thanks :-)