B4U Recipes - Spinach Chickpeas

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Spinach Chickpeas

1 12 oz. package frozen spinach leaves
1 cup chickpeas (garbanzo beans) already cooked
2 tablespoons good curry powder
2 cloves garlic, minced
1/2 medium onion, chopped
2 cups water

Directions ::..

Put the frozen block of spinach in a micro-proof dish with 1/2 cup of water and nuke on high for about 3 minutes, enough to loosen the spinach leaves. While that’s going, put curry powder, minced garlic and chopped onion in non-stick skillet with no liquid and sort of toast, moving with a spatula constantly. Be careful not to let the skillet over heat. I just did it till the spices seemed to smell a little stronger.

Add the spinach and all its liquid, the chickpeas, and the remaining 2 cups of water to the skillet.

Simmer covered for about 20 minutes, then uncover for another 15 or so, until the fluid is reduced to maybe 1/2 a cup. (I’m not sure about the time, it was Sunday morning and I wasn’t in a hurry!)

Serve with plain rice or with rice cooked with complimentary spices. My rice was a lot spicier than the main dish.