While the nights are still cool, I give you another warm and homey beans and spinach bowl recipe, one of my favorite easy, pantry-friendly meals. It’s a family dish– one which I learned from my mom, who got the recipe from my sister Norah. Norah likes it with couscous, my mom with pasta, and I love it best over quinoa with a dollop of hummus on top. All three ways are delicious.
½ smallish onion, chopped
3-4 cloves garlic, thinly sliced
10 oz spinach, thawed if using frozen
1 14 oz can diced tomatoes (and their juices)
1 cup cooked/14 oz can chickpeas, drained and rinsed
juice from ½-1 lemon, or to taste
salt and pepper, to taste
hummus, lemon wedges, hot sauce for serving (optional)
- Cook the onion in a bit of olive oil in a large wok/pan/skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another 1 to 2 minutes, watching closely, until fragrant.
- Add the tomatoes and let cook for another couple minutes, letting reduce just slightly.
- Stir in the spinach and then the chickpeas. Season with salt, pepper, and lemon juice, and cook for just another couple minutes. Turn off heat and let sit for a few minutes for best flavor.
Yield: 3-4 servings