Friday, June 13, 2008


Chickpea florentine (recipe in the comments)

Chocolate ice cream
Here's a dish J loves, while M's usually luke warm. It's an odd combination of flavors - roasted peppers, lemon juice, spinach, and chickpeas, flavored at the table with a tiny bit of soy sauce. that said, it's a wonderful alchemy and very filling. It's a stormy night here so the warmth is welcome, but the dish is light enough for summer. We made several alterations (reflected in the posted recipe) to tailor this to M's preferences and the effort was very helpful. Both of us liked this better than usual - enough so that I think M will be happier to see it in the rotation.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, roasted peppers, oregano, spinach
Time: 35 minutes
Make ahead: Make the rice fresh, the chickpeas keep beautifully.

J: "Even better than usual!"
M: "A step forward on an old stand-by."

1 comment:

J said...

Chickpeas Florentine – M & J (inspired by Whole Foods Cookbook)
Serves 4

2 T olive oil
1 small red onion, thinly sliced
6 cloves garlic, minced
6 oz jarred roasted peppers, drained and chopped
¼ cup fresh oregano, chopped
¾ t red pepper flakes
2 cans chickpeas, drained and rinsed
¾ cup water, plus more if it looks dry
6 oz fresh spinach, coarsely chopped
1.5 T lemon juice
Salt to taste (a fair amount)

White rice
Soy sauce

Heat oil over medium heat in a large skillet with high sides and a lid. Cook onion and garlic for 5 minutes. Add peppers, oregano, and pepper flakes. Sauté for 1 minute and then add chickpeas and the water. Simmer for 15 minutes or until chickpeas are tender and vegetables are quite soft. Add the spinach and fold them into the chickpeas until wilted. Add the lemon juice and season with salt to taste.

Serve over white rice with the barest sprinkling of soy sauce.