This dish works great as a vegetarian main course, or as a delicious side dish.
By Jerri Green
I have got to get a hold of my husband’s netflix password. It is getting out of control in my house. My DVD player has been super hero this, werewolf versus zombie that for over a month now, and I just can’t take it anymore. I am in dire need of a chick flick. And, this used to be a department I could count on the hubs for. While he always preferred the explosive non-thinking movies to my more artsy films, we could usually settle on some romantic comedy and both be happy. But not lately. This chickadee has been living in uber-boy movieland and it has got to end soon!
Of course, my carnivore sometimes feels like this about our dinners. While I am all about trying grilled artichokes or orzo with asparagus, he just wants a man meal every now and again. I knew he was in that kind of a funk when he requested my chili on a day where the temps reached the nineties. And, that’s okay. When he wants a fried pork chop or a grilled steak, I just make sure my main dish is something new I have been wanting to try – like this chick pea dish. I found it on Pinterest (see the original here) and stock piled the ingredients for just such an occasion.
What can I say? This chickpea dish left this chick happy (even if I had to suffer through another round of vampire games, or whatever his latest movie choice was after dinner).
- To make your own gather the following:
- 1 19oz. can chickpeas, rinsed and drained
- 1 10oz. frozen package of spinach, thawed and drained
- 1 small can of diced tomatoes
- ½ large yellow onion, diced
- 2 cloves garlic, chopped
- ½ tsp cumin
- dash of hot red pepper flakes
- salt & pepper
- olive oil
- 1 tbsp of red wine vinegar
- In a large skillet, heat the onion and garlic in olive oil until soft and translucent.
- Add in the chickpeas and tomatoes. Stir in the spinach. Add in the cumin, hot pepper, salt and pepper.
- Simmer for ten minutes. Add in vinegar and serve warm.