Spinach and Chickpeas
1 12 oz. package frozen spinach leaves
1 cup chickpeas (garbanzo beans) already cooked
2 tablespoons good curry powder
2 cloves garlic, minced
1/2 medium onion, chopped
2 cups water
Put the frozen block of spinach in a micro-proof dish with 1/2 cup of water and
nuke on high for about 3 minutes, enough to loosen the spinach leaves. While
that’s going, put curry powder, minced garlic and chopped onion in non-stick
skillet with no liquid and sort of toast, moving with a spatula constantly. Be
careful not to let the skillet over heat. I just did it till the spices seemed
to smell a little stronger.
Add the spinach and all its liquid, the chickpeas, and the remaining 2 cups of
water to the skillet.
Simmer covered for about 20 minutes, then uncover for another 15 or so, until
the fluid is reduced to maybe 1/2 a cup. (I’m not sure about the time, it was
Sunday morning and I wasn’t in a hurry!)
Serve with plain rice or with rice cooked with complimentary spices.
