I was severely disappointed in Novemeber’s Cooking Light (anyone else?!). So when I got Decembers, I wasn’t super pumped about it. When I finally got around to reading it, I was much happier with their recipes (Also, did anyone see the stocking utensil holders? SO ADORABLE). I made their chickpea and spinach dish and it was delicious ( here’s the original recipe ). Plus, it has a wintery feel to me which is great since it’s no longer 80 here!
Chickpeas and Spinach
1 tablespoon olive oil
4 cups thinly sliced onion
5 garlic cloves, thinly sliced
1 teaspoon Spanish smoked paprika
1/2 cup dry white wine
1/4 cup vegetable broth
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (9-ounce) package fresh spinach
2 tablespoons chopped fresh flat-leaf parsley (I used 1 tbsp of dry)
2 teaspoons sherry vinegar (I used balsamic)
Heat olive oil in a large pot over medium heat. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute. Add white wine, vegetable broth, and tomatoes; bring to a boil. Add chickpeas; reduce heat, and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally. Add spinach; cover and cook for 2 minutes or until spinach wilts. Stir in parsley and vinegar.
You can either eat this as is, over rice, or on bread. I ate it on rice, but they suggest little toasted bread pieces. And really, who can argue with their photo of it?
Source: Cooking Light
Alright, Cooking Light, you’re back on my good side.