Spinach and chickpeas with feta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked chickpeas |
| ½ | cup | Bean liquid (with frozen; cooked chickpeas; I just used water) |
| 1 | tablespoon | Oil; olive oil preferred |
| 1 | pounds | Spinach; chopped or frozen chopped spinach; thawed |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Lemon juice |
| 8 | ounces | Crumbled Feta cheese |
| Pepper | ||
Directions
Date: Mon, 12 Feb 1996 10:16:20 +0100 From: Sykes.Kaye@... (Kaye Sykes) Recipe By: Nikki & David Goldbeck's American Wholefoods Cuisine Combine beans, bean liquid, oil, spinach, and cumin in a large pot. Cover and cook over low heat until spinach is tender and everything else is quite hot. This will take 5 to 10 minutes. Stir in lemon juice, crumble in feta, add a generous amount of pepper, and remove from heat. Serve hot or at room temperature. Serves 6, say the Goldbecks; we thought 4-5. Serve with "Peanut Buttered Grain" (see recipe).
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