Ingredients
-
2
-
1
-
1
-
1/2
-
1/8
-
1/8
-
28
-
11
-
2
-
-
-
-
-
-
Directions
Spinach With Chickpeas, This comes from a Spanish cookbook I own I have made it using about 1/2 cup of jarred, roasted, marinated bell pepper strips instead of the pimientos mentioned, and that worked well And yes, it is 11 cups of spinach-it cooks away so much!, What fantastic flavours and texture! We used normal spinach as we had a heap in the garden – other than that made as stated Will be appearing on my table again very soon Thanks for a great recipe!, This was really good! Very rich and filling I added about 5 cups more spinach to make a more balanced carb/protein dish and it came out fine Adding about 1/2 c broth chicken or vegetable makes it more of a stew which I liked very much Thanks!
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Steps
|
1
Done
|
Heat the Oil in a Large, Lidded Skillet Over Medium-High Heat. |
|
2
Done
|
Add the Garlic and Cook For 2 Minutes, or Until Golden, but not Brown; Remove With a Slotted Spoon and Discard. |
|
3
Done
|
Add the Onion and Cumin, Turmeric and Cayenne and Cook, Stirring For About 5 Minutes or Until Soft. |
|
4
Done
|
Add the Chickpeas and Stir Until Coated With the Oil and Spices. |
|
5
Done
|
Stir in the Spinach With Just the Water Clinging to It, Cover and Cook For 4-5 Minutes Until Wilted. |
|
6
Done
|
Uncover, Stir in the Pimientos and Continue Cooking, Stirring Gently Until the Liquid Evaporates. |
|
7
Done
|
Season to Taste and Serve. |
