Chicky Chickpeas

Chickpeas with Spinach

Chickpeas with Spinach (from The Illustrated Kitchen Bible)

3 tbsp olive oil

1 thick slice of crusty white bread, torn into small pieces

1 lb 10 oz leaf spinach

1 15 oz can of chickpeas

2 garlic cloves

1 tsp sweet paprika

1 tsp ground cumin

salt and freshly ground black pepper

1 tbsp red wine vinegar

1.  Heat 2 tbsp of oil in a fryig pan.  Add the torn bread and fry, stirring occasionally, until crisp.  Transfer to paper towels to drain.  

2. Remove any thick stems from the spinach.  Wash the spinach well and shake off any excess water.  Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted.  Drain in a colander and cool.  A handful at a time, squeeze out as much liquid as possible.  Transfer to a chopping board and chop coarsely.

3.  Add the remaining oil in the frying pan over medium-high heat.  Add the spinach and cook, stirring often, about 3 minutes, until warmed through.  Add the chickpeas, paprika, and cumin.  Season with salt and pepper.  Crumble in the fried bread. 
4.  Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot.  Serve immediately.

We had the sister missionaries over for a dinner of lemon rice, chickpeas with spinach, chicken--and cupcakes for dessert!  We have some good ones in this area.  Sterling and the sister missionary on the right had a hilarious conversation about sci-fi movies.  I had no idea he knew so much about them!  The things we find out…