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
- 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.
- Add in the spinach and cook until spinach is wilted. Stir so that the spinach gets covered in the butter and oil.
- 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.
- 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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