Let's face it, we've all been there. Staring blankly into the abyss of an empty fridge or, worse, a fridge full of ingredients that just refuse to combine into anything edible without a culinary degree and a small loan. You want something healthy, something quick, something that doesn't involve ordering questionable takeout again. Enter the unsung heroes of the humble pantry: chickpeas and spinach.
Now, I know what you're thinking. "Chickpeas and spinach? That sounds like what my doctor tells me to eat, not what I want to eat." But hold your hummus, my friend! This isn't your grandma's bland health food. This is a surprisingly sassy, ridiculously easy, and shockingly delicious dish that even your pickiest eater (or your inner junk food enthusiast) might grudgingly admit is pretty good. It’s the culinary equivalent of finding five euro in an old coat pocket – a small, unexpected joy.
So, ditch the boring menu and let's get acquainted with this dynamic duo. Seriously, it’s so simple, you’ll wonder why you ever bothered with anything more complicated.
Cook Time: 15 minutes
Serves: 4
Ingredients:
1 clove garlic, peeled and crushed
1 small onion, peeled and chopped
2 tbsp olive oil
a few strands of saffron
3 tomatoes, skinned, seeded and chopped
400g canned chickpeas
450g spinach, washed and shredded
large pinch of sea salt
Instructions:
1. Fry the garlic and onion in olive oil until softened. Add saffron threads and fry for a further minute.
2. Add the chopped tomatoes and and cook for a further 2-3 minutes to make a thick paste. Add the chickpeas and mix well.
3. Cook spinach in a covered pan without any water for 1-2 minutes until almost tender.
4. Toss with the chickpeas and spoon into a bowl to serve.
Serving Suggestions: (Optional, but Highly Recommended):
Serve this glorious concoction over fluffy rice, quinoa, or simply with a hardy piece of crusty bread for optimal scooping. It’s surprisingly filling for something so straightforward.