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!!
Steps
Heat the oil in a large , lidded skillet over medium-high heat.
Add the garlic and cook for 2 minutes , or until golden , but not brown.
Remove with a slotted spoon and discard.
Add the onion and cumin , turmeric and cayenne and cook , stirring for about 5 minutes or until soft.
Add the chickpeas and stir until coated with the oil and spices.
Stir in the spinach with just the water clinging to it , cover and cook for 4-5 minutes until wilted.
Uncover , stir in the pimientos and continue cooking , stirring gently until the liquid evaporates.
Season to taste and serve.
Ingredients
olive oil, garlic, onion, cumin, cayenne pepper, turmeric, canned chick-peas, baby spinach, pimientos, salt and pepper