I jumped on the bandwagon.
Which one you say? The meatless Monday bandwagon. I feel like a lot of my days, not just Mondays, are meatless, but why not make it "official"*? On the first Monday of the year, I made this Spinach and Chickpea dish from a list of recipes for the semi-vegan.
I really enjoyed this dish. I used a little less spinach than it called for, because a full pound seemed like a lot; in hindsight, I should have used it all. The breadcrumbs are delicious and the seasoning mix is key, as is the vinegar.
* On the second Monday of the year, I ate bacon on my salad. Oops.
Spinach and Chickpeas
Ingredients
ChickpeasSpinach
Bread crumbs
Pimentón (smoked paprika)
Cumin
Garlic
Sherry vinegar
Olive oil
Preparation
1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.2. Add a little more oil to the pan and sauté a pound of spinach, along with 1 teaspoon each cumin and pimentón.
3. When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.
4. When you’re ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.
I made this last night. I really liked it, especially the breadcrumbs.
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