Chickpeas are a staple in my kitchen. Just ask my roommate who found a drawer filled with nine cans of chickpeas after a Costco trip! Nonetheless, I’m always looking for new ways to cook with chickpeas. A classic go-to meal for me is roasted or steamed vegetables with chickpeas — simple yet flavorful and healthy. One night when I was in the mood for a dish with more texture and spice, I stumbled upon this recipe. This is a simple recipe that doesn’t require many ingredients. Plus it can be modified in many ways to satisfy your tastebuds.
> 1 tablespoon extra virgin olive oil
> 1 large onion, finely chopped
> 3 large garlic cloves, minced
> 1 teaspoon ground cumin
> one 15-ounce can chickpeas, drained
> 3 handfuls fresh spinach
> 1 cup water
> 1 tablespoon fresh lemon juice
> salt and freshly ground pepper
> 1 1/3 cup fat-free plain Greek yogurt
In a medium skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 7 minutes. Stir in the cumin and cook for 1 minute. Add the chickpeas, spinach and water and bring to a boil. Cover and simmer for 15 minutes.
Stir in the lemon juice and boil, uncovered, until the liquid is thickened, about 3 minutes. Season with salt and pepper.
Serve alone or over a cooked grain (I chose quinoa) and top with yogurt.
Makes 4 servings.
Adapted from Food & Wine.