Saturday, April 2, 2011

Gluten Free Arabian Spinach & Chick-Peas

The month before my wedding, I ate horribly.  Most of my meals consisted of burgers, hotdogs, sausage, and whatever else could be thrown onto the grill and cooked quickly.  While in Jamaica I had a chance to eat anything I wanted, and what I ended up enjoying the most, were simple, healthy foods.  Before I left I decided to do my best to make more vegetarian dishes, and try and limit my red meat intake.  Since being back I've begun to experiment and am loving it.  This is the first out-of-the-ordinary meal I made.  It's extremely simple, fast and delicious!  Most people would likely use this as a side dish for fish or meat, but I had it as the main course with basmati rice. I'll be making this again:)

  • 15 oz. can chick-peas (garbanzo beans), drained
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 14 oz. fresh spinach, washed and shredded
  • 1 tsp cumin
  • 1 tblsp. butter
  • 2 tblsp. olive oil
  • sea salt and freshly ground pepper

Cooking Instructions
  1. Using a large frying pan or wok, fry the onion in the olive oil for about 5 minutes, or until softened. Ad the cumin and garlic and fry for another minute.
  2. Add the shredded spinach in small batches, stirring until the leaves begin to wilt.  It may not seem like it can all fit, but the spinach shrinks down a lot!
  3. Stir in the chick-peas, butter, sea salt and freshly ground pepper. Reheat it until just bubbling and then serve.  
  4. That's it! Enjoy!

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