Favorite Recipe Friday: Spicy Chickpeas and Spinach

Here’s a spicy vegetarian recipe! I found some peppers at the Farmers Market, and I’m not sure what they’re called, but they’re pretty intense! You can use any kind of spicy peppers with this recipe, or choose to forego them altogether if you’re up for a milder dish.

Ingredients:

2 tsp. olive oil
3 cloves garlic, minced
1/2 small yellow onion, chopped
1 red bell pepper, diced
Diced hot peppers to taste (habanero, jalapeno, any of your choosing), optional
¼ tsp. chili powder
1 (15.5 oz.) can chickpeas, drained and rinsed
¼ c. water
6 c. spinach, coarsely chopped
2 Tbsp. lemon juice
2 tsp. red wine vinegar
1 c. quinoa, cooked

Instructions:

  1. In a medium non-stick skillet, heat oil over medium heat. Add garlic, cooking for about 30 seconds. Add onion, red pepper and hot pepper (if desired). Sauté about 4 minutes.
  2. Stir in the chili powder. Add water and chickpeas. Stir and allow to cook for 5 minutes until most of the liquid has disappeared.
  3. Stir in the spinach, adding it in batches, allowing it to wilt. Once all the spinach has been added, turn off heat. Stir in the lemon juice, red wine vinegar and quinoa.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s