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.
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
- 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.
- Stir in the chili powder. Add water and chickpeas. Stir and allow to cook for 5 minutes until most of the liquid has disappeared.
- 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.