Spinach, Chickpeas, and a Possible Anchovy Component

Are you getting bags and bags of greens in your CSA?  Here's a simple lunch you might enjoy: wilted spinach stewed briefly with chickpeas, garlic, and cumin.   It's a Spanish dish I gleaned from Ximena Maier's lobstersquad many years ago, around the time she drew my banner illustration.  This dish was something I often packed for lunch while substitute teaching because it's healthy and delicious lukewarm right out of my lunch bag.  And guess what?  It's even more delicious now that the school year is OVER!!!  WOOOOO!  YEAAAHHHH!!!!  TAKE THAT!!!!!!!

Anyway, I made this for lunch last week alongside marinated anchovies on slices of baguette.  These are not the incredibly salty anchovies that are listed on pizza menus or mashed into puttanesca sauce (which I also like), but rather fresh anchovies marinated in wine vinegar and then bathed in oil.   They're mild and almost refreshing.  You can find them in tapas bars all over Spain (called boquerones en vinagre), but also at Russo's in the refrigerated case near the smoked salmon.  They're great with beer.  And summer vacation!  Mark this combo down as one of my favorite lunches ever.


Spinach and Chickpeas with Garlic and Cumin

If I happen to have some olives kicking around, I might add those, too.

1 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
½ tsp. cumin (or more)
1 14-oz. can chickpeas, drained, rinsed
½ cup tomato sauce
1 lb. spinach or Swiss chard, washed
2-3 drops Tabasco
A squeeze of fresh lemon juice
Salt and pepper to taste

Heat oil in a medium pan over medium heat and sauté onion until transparent, about 4 minutes.  Add garlic and cumin and cook another minute until fragrant.  Add chickpeas, tomato sauce, and spinach.  Cover pan and cook about 4-5 minutes.  Season with Tabasco, lemon juice, salt and pepper, and cook uncovered another minute until most of the excess liquid evaporates. 

Local Ingredients:
Spinach: Waltham Fields Community Farm, Waltham, MA

Comments

[melch]

Oh god, so many greens... Greens and chickpeas sound like a winning combination for tomorrow's lunch!

[Julia]

I love this combo -- it was one of my favorite dishes when I was in Spain last fall... I bet garlic scapes and jamon would be great in there too :)

[cycler]

This looks like a fantastic use for the chard in my fridge. Now I'm wanting to try to make my own cured anchovies, but I should probably just go to Russo's...

[janet @ the taste space]

This reminds me of the Spanish chickpea and spinach dish, but that one is filled with smoked paprika! I love the healthy meal! :)

[Caitlin]

I made this tonight with the Swiss chard from our CSA and some chickpeas that I cooked in the slow cooker to avoid the horrid heat of boiling them forever. I borrowed a little trick I picked up in the Czech Republic and made toast, rubbed it with garlic, and served the sauce on top with Parmesan. So good!