Spinach and Chickpea Sautee

For the last week I have been eating vegan for breakfast and lunch – cue the gasps and screams!  It’s part of a get healthy kick brought on by an impending birthday.  Made popular by Mark Bittman of the New York Times this kind of eating called “VB6” essentially means cutting out meat and dairy until around 6pm or dinnertime.  I am only a week in but I know I definitely feel better about the choices I am making and I haven’t felt too deprived.  Never in a million years would I give up cheese 100% but something about not having it most of the day means that when you do have it you feel like it’s a treat rather than something you should be eating all the time.  One thing that has been tough is thinking of lunches that really satisfy and help carry me through the day.  Then I remembered this great side dish that I make – it can still be used as a side to tandoori chicken or grilled shrimp but it would also be just as good as lunch, maybe over some brown rice if you need more heft.  There is plenty of protein from the chickpeas and the spinach gives you a nice dose of iron.  I am not sure how long I am going to stick with this VB6 thing but dishes like this certainly make it easier to stay on track.

Spinach and Chickpea Side (printable version at the end of the post)

Inspiration:  fridge and pantry clean out!

Special Equipment: none

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 gloves of garlic, sliced
  • 1 pint of cherry or grape tomatoes, halved
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander (or garam masala if you have it)
  • 1 can chickpeas, drained
  • 5 ounces baby spinach

Heat the olive oil in a skillet over medium heat.  Add onion and garlic and sweat out for 2 minutes, watching the garlic so it doesn’t burn.  Add the spices and then the tomatoes (you can use canned tomatoes if that’s all you have just use a can of chopped tomatoes and drain off the liquid) and cook down until they have released their liquid and are starting to brown, about 4 minutes.

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Stir in the chickpeas and then add the spinach in handfuls.  If you cannot fit it all in at once wait until some wilts down and then add more.  Cook for 4 minutes more until all the spinach has wilted and combined with the other ingredients.

Spinach and Chickpea Side

  • Servings: 4
  • Print

Special Equipment: none

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 gloves of garlic, sliced
  • 1 pint of cherry or grape tomatoes, halved
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander (or garam masala if you have it)
  • 1 can chickpeas, drained
  • 5 ounces baby spinach

Heat the olive oil in a skillet over medium heat.  Add onion and garlic and sweat out for 2 minutes, watching the garlic so it doesn’t burn.  Add the spices and then the tomatoes (you can use canned tomatoes if that’s all you have just use a can of chopped tomatoes and drain off the liquid) and cook down until they have released their liquid and are starting to brown, about 4 minutes.  Stir in the chickpeas and then add the spinach in handfuls.  If you cannot fit it all in at once wait until some wilts down and then add more.  Cook for 4 minutes more until all the spinach has wilted and combined with the other ingredients.

1 Comment

  1. Pingback: Slow Cooker Chicken Tikka Masala | A Capitol Contessa

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