So recently I had this idea to do a winning new series of recipes on here: “50 Ways to Love a Chickpea.” The idea came while eating a bowl of cinnamon & sugar chickpeas (trust me, shit’s good) and listening to Paul Simon’s “50 Ways to Leave Your Lover.” I patted myself on the back for the amazing idea and finished my bowl of chickpeas feeling fly like a g6. Tonight at dinner I told Collin and May about the idea and I could barely get the words out of my mouth without dying laughing. Honestly. How ridiculous is my life that I am devoting a good portion of my time to a series called “50 Ways to Love a Chickpea”? Who the hell am I? Well, for starters, I’m a vegan. I guess creativity is sort of the name of the game and this time around chickpeas are gon’ be the star. The point is: I am a chickpea fiend, I want to use them on here more. You don’t need to be coy, Roy!
Anyway, this recipe is SO good. Perfect meal for a warm summer night or served as tapas on toast with a pitcher of sangria… Need I say more?
Adapted from Smitten Kitchen’s recipe.
- 2 x 15 oz cans chickpeas [OR 1/2 pound dried, cooked until tender]
- 4 Tablespoons olive oil
- 1 pound spinach, washed
- 1/2 sweet potato, cooked & mashed
- 1/2 cup tomato sauce or crushed tomato
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon paprika
- salt and ground black pepper, to taste
1. Put a medium skillet on the stove at medium heat and add half the olive oil plus the spinach and a pinch of salt. Stir well 4-5 minutes or until the leaves are just tender. Remove from heat and set aside.
2. Heat 1 Tablespoon olive oil and add the garlic, cumin, red pepper flakes and paprika. When the garlic starts to brown, add the mashed sweet potato, tomato sauce, balsamic vinegar, and the chickpeas. Cook until the chickpeas are hot and the sauce is bubbling. Season with salt and pepper to taste.
3. Add the sautéed spinach and cook until the mixture is hot. Serve hot with a dash more paprika on top. Excellent with a drizzle of lemon juice.