Lately I have been experimenting with vegetarian recipes that I have been grabbing off the Internet and many of my Indian cookbooks.
Following is a nice dish with spinach and chickpeas. It makes a nice side dish or lunch on its own. (I found this on a blogsite, so I cannot take credit for it as my own.)
1 15 ounce can chickpeas, drained
8 oz baby spinach, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 teaspoons cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, juiced
Heat olive oil in a large saute pan. Add garlic. Saute until fragant and lightly colored.
Add spinach and saute till spinach begins to wilt.
Add chickpeas and saute until all the spinach is wilted.
Add the remaining spices, mix thoroughly. Continue cooking for a few minutes to allow flavors to blend. Stir.
Remove from heat. Add lemon juice. Stir.
Serve either hot or at room temperature.
