Spinach and Onion Sauté With Chickpeas

This is an easy recipe and ingredients listed can be swapped for other ingredients. I wanted to use all my produce from my farm share so that’s why I made this recipe. It is very simple and very versatile.

Ingredients

Note that amounts are just rough guidelines as I did not measure anything out for this recipe.

  • Organic spinach (I used -if it was a large plastic container, about half of that) The spinach will wilt down so use as much as you want but don’t scrimp on the amount! (Or try kale, bok choy)
  • Garlic cloves minced (I used 2 small cloves)
  • 1 medium size onion chopped (I used half a Vidalia and half a yellow onion)
  • 1 bunch carrots-this was in our farm bag, so I used roughly half a cup of chopped carrots. (I did not peel and left some dirt on since I know the farmer and his diligence with soil care) You can also buy organic shredded carrots and use that.  
  • 1 T. chopped fresh oregano (This was in the farm share this week) feel free to use any fresh or dried herb of choice
  • One bunch purple spring onion (again in my farm share-feel free to omit or use green onion) -green tops chopped
  • Grass fed butter- amount as needed
  • EVOO (1-2T roughly)
  • Garbanzo beans (1/2-1 cup) this is optional. I keep organic cooked beans in the freezer-they defrost very quickly and so easy to add to a meal for a protein source.
  • s/p to taste
  • sesame seeds, sunflower seeds, pine nuts-optional toppings

Directions

  1. In a large skillet, heat the EVOO over medium high heat. Add the onion and sauté for several minutes. Add in the carrots, purple spring onion tops, garlic, oregano and 1 T. of grass- fed butter. Let this sauté until carrots are softened.
  2. Add in the spinach and cook until spinach is wilted. Stir so that the spinach gets covered in the butter and oil.
  3. At the end, add in the chickpeas if desired or omit and serve this as a side dish. Top with pine nuts or seeds if desired.
  4. Sprinkle on salt and pepper to taste.

Note: I made this again the next week with different produce from my farm share bag.  I used turnips, kale and bok choy and instead of garbanzo beans I used quinoa, (I keep cooked quinoa in the freezer).  When adding the quinoa it got a toasted, crunchy texture which I think really ramped up the dish.  

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