Let’s talk chickpeas.
I’m talkin’ the kind you cook yourself, not the kind from the cans.
Well, because it simply just tastes better when you make ‘em yourself. Doesn’t everything always taste better when it’s homemade?
I thought so.
I’m not a big bean person as they’re still quite tough for me to digest but this chickpea recipe is quick n’ easy and can be whipped up in about 10 minutes from start to finish so I thought it was a must to share with all of you.
This chickpea spinach dish is different. It’s refreshing and light with a squeeze of lemon juice, a drizzle of balsamic vinegar and cashews for extra crunch.
And for some reason, it’s all I’ve been thinking about since I’ve been making it the last few weeks for Kirstin. She’s been loving it- such a quick n’ easy meal that can be stored in the fridge for a few days to add as a side dish to your dinner or combined with your lunchtime salad. Either way, it’s a winner.
I like to keep the dressing light, too so the spinach isn’t drenched in balsamic. This way you can add a lil’ bit here n’ there depending on what your taste buds are in the mood for.
The end result is a delicious, silky dish that pretty much pairs well with anything from chicken to tofu and noodles to fish.
And the best part?
You can make this entire dish for a mere $10 bucks or so.
That’s right, I’m sure you’ve got most of these ingredients right inside your pantry so all you’ll need is some spinach, cherry tomatoes and maybe some chickpeas if you don’t have them already.
If you’re anything like my parents-their pantry is loaded with beans at all times- so I guess I’m a bit biased.
I think this is on the menu to make again today at Kirstin’s so I’m excited!
Chickpeas and Spinach…bring it on.
Curried Chickpea Spinach with Sweet Tomatoes
Gluten-Free and Vegan
- 2 Tbsp. olive oil
- 1 garlic clove, pressed
- 2 tsp. fresh lemon juice
- 1/4 tsp. curry powder
- 2 Tbsp. balsamic vinegar
- 2 cups chickpeas
- 8 cups loosely packed baby spinach leaves
- 12 cherry tomatoes
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 cup cashews, finely chopped
- In a medium skillet over moderately high heat, heat olive oil and garlic for 1 minute. Add lemon juice, curry powder, balsamic vinegar and chickpeas; bring to a simmer, then reduce heat to moderate. Continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 2 minutes.
- Add spinach and cherry tomatoes, cook for 4-5 minutes or until wilted. Add sea salt and pepper.
- Remove from heat; transfer to a serving bowl. Sprinkle with chopped cashews.
Tomorrow’s my Birthday— what shall I make to celebrate?