More Garbanzos

This will be a garbanzo and blueberry stretch of recipes. Going to enjoy these fruits and vegetables. The garbanzos are not a problem seasonally since they are canned. Tried the latest recipe last night and it was excellent.

Chickpeas with Spinach

"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt. "
Rajita Eihence, Middleburg Heights, Ohio.


1 teaspoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled ground fresh ginger
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
2 cups chopped spinach
1 teaspoon chili powder
1/8 teaspoon salt
1 (15 1/2 ounce) can chick peas, rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice
Lemon wedges (optional)
Grated Lemon rind (optional)

1. Heat oil in a large nonstick skillet over medium high heat. Add onion, ginger and garlic, saute 4 minutes or until mixture begins to brown. Add water and tomato paste, cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, slat and chickpeas, cover. Reduce heat, cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired. Yield: 2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice).

Calories 403

Cooking light 2004.