I whipped this up for dinner recently using the Indian version. Delish…and it’ll be lunch today. If you don’t like a big bunch of cooked spinach this may not be for you but I love it….and you should eat more greens 🙂 so this is a perfect way to get them. The possibilities are endless but I’ll give you three tasty options depending on what you’re craving.
Many times I don’t care what veggies I’m cooking and I just chopped and saute whatever I have on hand but the big decision is what flavours I’m craving so that’s why I have options for you too!
Another bonus…it’s fast! It’s like a dump and simmer kind of recipe. I used green onions because I was in a hurry and didn’t want to wait to saute a regular onion. Mushrooms would be perfect but I ran out. You can have dinner ready in 30 minutes with minimal mess.
|Spinach and Chick Peas – 3 ways||
- 1 large can crushed tomatoes
- 2 cans chick peas (rinsed and drained)
- 3 pkgs of frozen, chopped spinach (thawed and squeezed out)
- 2 green onions, chopped
- 4 cloves of garlic, chopped
- For the spice variations see below
- Saute the green onion in some water and 2 minutes later add the garlic. Add your spices and herbs and stir them around. Dump the tomatoes, 1 cup water, the chick peas and stir well. Simmer for 10 minutes to combine the flavours.
- Add the spinach, stir well and simmer 10 to 15 minutes more.
- Indian version – 1tsp cumin, 1 tsp ground corriander, 2 tsp curry powder, 2 tsp garam masala, 1 tsp sriracha or other hot sauce to taste
- Italian version – add basil, oregano and rosemary to taste
- Mexican version – 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, hot sauce to taste
We had this with a bit of whole wheat pita to soak up some of the juices. I loved it…my son ate it but he’s not a fan of the texture of cooked spinach.
Other variations – add any other veggies you want to use up such as zucchini, mushrooms, regular onion, anything else in your fridge.