Recipe by dicentra
This comes from 1000 Great Recipes. Posting for ZWT3.
Top Review by Luv2Cook/Hate2Clean:)
I wasn't too sure about putting cumin in the spinach, although I truly adore cumin in general. I just didn't know how well it would mesh with the spinach. I needn't have worried, though. It was actually the ingredient that I believe pulled together the spinach and the chickpeas. Dh wasn't overly excited about it, but he ate it. He just said it was okay. I loved it, but there aren't very many spinach recipes that I'm not crazy about, lol. I'll definitely do this one again. We had it with Spaghetti-Pizza Casserole, and they went very well together. Interestingly, some of the Parmesan I sprinkled on the spaghetti got on a few bites of the spinach, and it was really good. I'm thinking that I might be able to get dh and the kids to be a little more accepting of it if I add a little Parmesan in next time. The only other change I made was to do about 4 Â½ cups of spinach, just to use up what I had. I really don't think that 3 Â½ would have been enough, though.
- 29.58 ml olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 828.06 ml fresh spinach, washed and shredded
- 4.92 ml cumin seed
- 425.24 g can chickpeas, drained and rinsed
- 14.79 ml butter
- salt and pepper
Directions See How It's Made
- Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
- Add the garlic and cumin seeds, then fry for another minute.
- Add the spinach, in stages, stirring until the leaves begin to wilt.
- Stir in the chick peas, butter and season with salt and pepper.
- Reheat until just bubbling, then serve hot.