Tuesday, October 18, 2011

espinacas con garbanzos

Espinacas con garbanzos for dinner one night. A less fussy version than the one from Smitten Kitchen that inspired the meal. Contains spinach and chickpeas (duh), onion, tomatoes, cumin, garlic, extra virgin olive oil (not ideal for cooking but it was either that or the canola oil which is not nearly as tasty), salt, and pepper.

I didn't have tomato sauce (weird, I know, given that it's supposed to be every college kid's staple), so I just chopped up some grape tomatoes and cooked them until they were all smashed, which is actually probably a healthier option than using canned tomato sauce. I once read somewhere that although most vegetables give you more nutrients if they're eaten raw, tomatoes are an exception. It has something to do with the lycopenes being more effective once they're cooked. So hurrah, double points for me.

Quick and easy and really delicious on couscous, or pasta with Parmesan or Asiago, or some thick crusty bread.


  1. you can also add sun-dried tomatoes, that'll work well too.

  2. try 1/2 olive oil & 1/2 butter...
    likes the European chefs!