Tuesday, December 4, 2007

Chickpea Spinach Stew

This is one of those "everything's approximate" recipes. I pretty much dump in whatever amounts of the various ingredients I have on hand. I've added chicken, but it's pretty much a staple at my house as a quick vegetarian meal.


2-3 cans chickpeas (garbanzo beans), drained
1 bag chopped frozen spinach
1 large onion, diced
1 large can black olives, roughly chopped
1-2 cans diced tomatoes, lightly drained
2-3 cups chicken stock
liberal amounts of garlic powder and oregano (or just substitute Greek seasoning if you can find it)
feta cheese
1 cucumber, peeled and diced
rice or couscous

Saute the onion in a large skillet in a bit of olive oil until soft and translucent. Add the spinach, breaking it up with a spatula as it defrosts (If you are using the frozen spinach in the square package, you'll want to thaw and drain in the microwave first. The looser stuff in the bag is okay to just throw in and thaw in the skillet.)

When the spinach is completely thawed, add the chickpeas, tomatoes, olives, chicken stock and spices. Let simmer for about 20 minutes to heat through and let the flavors meld. Serve over the rice or couscous, topped with the feta cheese and the cucumber.

1 comment:

Kelley said...

I've been meaning to tell you... I made this last week, and it was a hit in this Lewis household!!!