Spinach and Chickpeas

Chickpeas are something everyone in our home loves.  Whether it's a salad or cooked or hummus, we are always going through a lot of chickpeas.  I came across this recipe on Smitten Kitchen while searching for an Indian cholay recipe.  This is nothing like our traditional cholay but it was such a great change.  I loved the addition of spinach.  In the picture above I left the baby spinach whole.  You can roughly chop it as well which is how I prefer to have it.  Make sure to just wilt the spinach otherwise it can get a bit slimy.  I usually end up making this recipe when I have some baby spinach I need to use quick before it goes bad.

Spinach and Chickpeas
Adapted from Smitten Kitchen

1 28 oz tin of chickpeas, drained and rinsed
3 tbsp olive oil
3-4 handfuls of baby spinach, chopped or left whole
2 slices of bread, cut into small cubes
1/2 cup tomato sauce
3 garlic cloves, thinly sliced
1/2 tsp ground cumin
pinch of red chilli flakes
1 1/2 tbsp balsamic vinegar*
1/2 tsp smoked paprika
2 tsp lemon juice, or to taste
salt and freshly ground black pepper to taste

In a medium sized pot, heat 2 tbsp of olive oil over medium heat.  Fry bread for about 5 minutes or until brown.  Add remaining 1 tbsp of olive oil.  Add garlic, cumin and red chilli flakes.  Cook until the garlic is brown.  Add this to a food processor or chopper along with the balsamic vinegar.  Process until pureed.  Return this mixture to the pan and add the chickpeas and tomato sauce.  Add 1/4 cup water.  Cover and cook on medium-low heat until the chickpeas are tender and most of the water is gone.  Add more water as necessary while cooking the chickpeas.

Once the chickpeas are cooked, add smoked paprika, spinach, salt and pepper.  Cook until the spinach is wilted.  Add lemon juice and mix.

* Make sure your balsamic vinegar is Halal.  For more information please visit My Halal Kitchen.



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