It was bound to happen.
Set an intention, make an appointment, pledge a promise, cross your heart.
But perhaps you’ve noticed –
life isn’t always a respecter of such things…and really, why should it be?
Life is bigger (& thankfully, more mysterious) than that.
But had I been able to keep my appointment with you to bring vegetables on Wednesday,
this is what I would have brought.
You would have really liked it I think…
Spinach with Chickpeas
serves 6
(more delicious by far than the photo can say)
2 pounds fresh spinach
Chickpeas (one 14 oz. can)
4 – 6 cloves garlic, chopped
1½ teaspoon ground coriander
3 Tablespoons extra-virgin olive oil
Sea salt
Pepper
Optional: Juice of 1 lemon
Optional, but wildly delicious: chopped preserved lemon
Wash the spinach, removing only the thick long stems if there are any. Drain excess moisture from the leaves.
In the largest wok or sauté pan you have, add the olive oil. Turn heat to medium. When oil begins to shimmer warm, drop in the chopped garlic and ground coriander. Stir until the aromas rise. Without adding any additional water, pack in the spinach leaves, place a lid on the pan and reduce temperature to low. The water remaining on the spinach will gently steam it and will prevent the garlic from scorching. The garlic and coriander will infuse the steam with their flavored scent and the spinach will bask in it. When the spinach has wilted, add the drained chickpeas, a good dash of sea salt and pepper. Cook for a few more minutes, turning occasionally to incorporate and warm the chickpeas.
So easy, right? Now serve, drizzled with a bit more olive oil & lemon wedges, ripe for squeezing. And if you have any, do serve with chopped preserved lemons. It’s insanely delicious.
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To print a copy, click here.
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This recipe varies very little from one I first found in Claudia Roden’s New Book of Middle Eastern Food, one of my favorite cookbooks.