Chickpeas with Onion, Spinach and Raisins
Serve with Hummus, Lentil Soup with Pumpkin, and Pita Bread
These chickpeas, seasoned with cinnamon and raisins, are the closest thing to candy you can serve at supper. Spinach is there to lend credibility to the dish, which might otherwise seem inappropriately sweet at this point in the meal. If you serve it with any chicken or fish dish, it can be the entree for the vegetarians at your table.
Time to prepare (hands on): About 30 minutes
Time to cook: Included in the preparation time
Total time: About 30 minutes
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
2 medium fresh or canned tomatoes, peeled, seeded, and chopped
2 cups fresh baby spinach leaves
2 cups cooked chickpeas
1/4 cup raisins
Salt and freshly ground black pepper
Heat the oil in a nonstick skillet over medium-high heat. When hot, add the onion and cinnamon, reduce the heat to medium-low, and sauté, stirring often, until the onion is soft and limp, about 10 minutes.
Add the tomatoes and continue cooking until they break down into a think sauce, about 5 minutes. Stir in the spinach, chickpeas, and raisins. Continue stirring until the spinach wilts and turns bright green; about 3 minutes. Season with salt and pepper. Make up to 3 days ahead. Seal in a tightly covered container and refrigerate. Take out of the refrigerator 2 hours ahead and serve at room temperature. Or serve cold.
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Excerpted from Almost Vegetarian Entertaining by Diana Shaw Copyright© 1998 by Diana Shaw. Excerpted by permission of Three Rivers Press, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.