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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! Ingredients:
2 tablespoons olive oil |
1 clove garlic, cut in half |
1 medium onion, finely chopped |
1/2 teaspoon cumin |
1/8 teaspoon cayenne pepper |
1/8 teaspoon turmeric |
28 ounces canned chick-peas, drained |
11 cups baby spinach, rinsed and shaken dry |
2 pimientos, drained and sliced |
salt and pepper |
Directions:
1. Heat the oil in a large, lidded skillet over medium-high heat.
2. Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
3. Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
4. Add the chickpeas and stir until coated with the oil and spices.
5. Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
6. Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
7. Season to taste and serve.
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