Okay, part of what’s been hindering Recipe Monday besides other life stuff going on is that (a) I’m getting bored of the retro cookbooks I have (vintage cookbook donations welcome!) and (b) I thought that the recipes I made all needed to have like magical meaning instead of just being food for your faces on a weeknight. From now on, if I have a magical purpose in mind, we’ll discuss. Otherwise, recipes ahoy!
Spinach, Chickpeas and Tomatoes With Dressing
1 bag fresh spinach
1 can chickpeas, drained and rinsed
4 plum tomatoes, cut into eighths
1/2 cup plain yogurt
1/2 cup feta cheese
1 small onion, chopped
3 cloves garlic, diced
4 teaspoons olive oil
1 teaspoon cumin
2 tablespoons lemon juice
1 tablespoon fresh parsley
2 tablespoons dry white wine
Salt and pepper to taste
Heat 2 teaspoons of olive oil in stock pot on medium heat on the stove. Saute the onion until it’s softened (for a brief video explanation see here) and then start adding the spinach until it’s melted down enough that the whole bag is in the pot and none of the spinach is raw anymore (for a brief video explanation, see here). Add chickpeas, tomatoes, 1/2 teaspoon cumin, the white wine, salt and pepper, 1 tablespoon lemon juice and the garlic while stirring. Cook covered for 10 minutes.
While the pot is cooking, put the 1/2 teaspoon of cumin, 1 tablespoon of lemon juice, yogurt and parsley together with salt and pepper to taste and stir. Serve the dressing over the spinach mixture and eat with pita.