wednesday vegetables thursday
It was bound to happen.
Set an intention, make an appointment, pledge a promise, cross your heart.
But perhaps you’ve noticed –
life isn’t always a respecter of such things…and really, why should it be?
Life is bigger (& thankfully, more mysterious) than that.
But had I been able to keep my appointment with you to bring vegetables on Wednesday,
this is what I would have brought.
You would have really liked it I think…
Spinach with Chickpeas
serves 6
(more delicious by far than the photo can say)
2 pounds fresh spinach
Chickpeas (one 14 oz. can)
4 – 6 cloves garlic, chopped
1½ teaspoon ground coriander
3 Tablespoons extra-virgin olive oil
Sea salt
Pepper
Optional: Juice of 1 lemon
Optional, but wildly delicious: chopped preserved lemon
Wash the spinach, removing only the thick long stems if there are any. Drain excess moisture from the leaves.
In the largest wok or sauté pan you have, add the olive oil. Turn heat to medium. When oil begins to shimmer warm, drop in the chopped garlic and ground coriander. Stir until the aromas rise. Without adding any additional water, pack in the spinach leaves, place a lid on the pan and reduce temperature to low. The water remaining on the spinach will gently steam it and will prevent the garlic from scorching. The garlic and coriander will infuse the steam with their flavored scent and the spinach will bask in it. When the spinach has wilted, add the drained chickpeas, a good dash of sea salt and pepper. Cook for a few more minutes, turning occasionally to incorporate and warm the chickpeas.
So easy, right? Now serve, drizzled with a bit more olive oil & lemon wedges, ripe for squeezing. And if you have any, do serve with chopped preserved lemons. It’s insanely delicious.
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To print a copy, click here.
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This recipe varies very little from one I first found in Claudia Roden’s New Book of Middle Eastern Food, one of my favorite cookbooks.
cooking-spree 
Looks both tasty and satisfying–I love chickpeas whether so identified or termed garbanzo or ceci beans. The only modification I might make is to add some toasted sesame seeds to this salad–spinach and sesame is a typical Japanese dish and I think the sesame would go well with the garbanzos.
Yum… such pretty pictures, especially on a Thursday.. And a dishful of rich greens, garlic and lemon would be heaven right about now.. my little piece of chicken is lonely without any luscious greens like these!! 😀 xoxo Smidge
Smidge, thanks so much for your comment! I didn’t know anyone would find spinach and chickpeas heavenly – ‘sides me. 🙂 I think your chicken would absolutely Love this! (though I’m awfully late in telling you so!) xoxoxo
If you’re going to create a post this beautiful to look at — not to mention delicious — you can wait until Saturday, if need be. I’ll never complain. And I went back and pinned your preserved lemon post. This winter I’ll be on the look-out for some Meyer lemons. I was about to write, “Can’t wait!”. It’s the beginning of Summer and I live in Chicago. I can wait. 🙂
🙂 Yes, no rush for winter! But fall might feel nice about now for you! I do have to say, you’ll be so happy you made these lemons John. They can so knock the socks off a ho-hum dish (not that ho-hum is ever going on in the Bartollini kitchen – I know better!) Still, I know you’ll really like them!
An intriguing sounding recipe. I’ll try it soon.
Thanks Ronnie! So sorry it took me so long to respond. I’ve been to the moon and back. 🙂 Hope you’re enjoying summer in Pa!
I have had “issues” with spinach ever since I was a kid, for some reason I can’t find a recipe to make me like it, but this I have to honestly say is tempting me to buy spinach
Sawsan, I apologize for waiting so long to respond! I so get why spinach could turn up its share of noses. Do you like chard or kale? Spinach is milder, sweeter. Baby spinach, tender, needs very little (if any) cooking and pairs so well with so many different ingredients. To my mind it’s one of the most versatile of all green vegetables and will basically do what you ask it to. 🙂 I seem to remember you liked preserved lemons so this may indeed be a good place to start. I hope you’ll let me know if you try it.
Yum! And that photo of the ingredients on the marble slab — so lovely. Though I love spinach and lemon, I never would have considered this combination with the garbanzos. You challenge me in all the best of ways.
And you challenge me too dear girl! xoxo
Very good recipe, which is going on the list for making. It’s a long list, but that’s all right.
Oh I needed this yesterday! And I had all the ingredients at home too! Never mind. Looks great. next time I need a mad dash dinner on the run will look this one up. Thanks. But for now off to pack. Heading to a sunny Chicago in the morning… from a cold and dreary Melbourne, Australia.
It’s taken me an awfully long time to respond to you…excuse me for that…by now you may be back from (baking in) Chicago and be grateful for a chill in Melbourne. Thanks for your comment…hope you enjoyed the trip!!
I have that book too Spree wonderful writer . I adore the 3rd image I could look at it for ages so well balanced in form and colour and interest. Super!
Yes, great book! And a very kind comment. Thanks Lesley! I’m at last getting back from a long absence. So anxious to see where your camera has taken you!
Wednesday, Thursdays or even Sundays and all days of the week that are ready for a bright and brilliant vegetable like this one.
Thanks for such enthusiasm, Bam! 🙂
I know for sure i would have liked it as I often make something similar. But now you´ve introduced the wildly delicious preserved lemons to the mix and it has been elevated to “wooo hoooo”!!
Yes three cheers (and then some) for the preserved lemons!
We’ll forgive you, since it looks so yummy :D. I had some lovely vegetables on Wednesday – I’m on a health kick. I even went to circuit training!
Circuit training! Wow, you go Nick! A bit of a health kick you’re on, eh? It’s been a while since I’ve checked in…you still on it? I’ll head over to your place and see. I’ve missed my buds. (And really, too bad about Andy Murray losing to Federer!)
Aren’t Claudia Roden’s books brilliant – the recipes so tasty. I love this combination too 🙂 Happy days
Yes, love her books Claire! And not just for their recipes…Like you say, she’s brilliant! And fascinating. 🙂 Happy sunny days to you too! Was so lovely reading about your get together with the chica from Andalucia! 🙂
Will make and eat very soon…I LOVE preserved lemons and should try making some on my own. I do like Stonewall Kitchen’s preserved meyer lemon but it’s a bit pricey.
I don’t think I’ve seen that brand before Wendy. The ones I’ve tried haven’t been quite as good as the ones that sit on the counter here, which may mean I haven’t tried the “right” ones yet. But they’re so inexpensive and easy to make I won’t bother buying them anymore. (Except of course, in dire emergencies.) 🙂
Lovely and simple, Spree and luckily I have all the ingredients! I’m a bit confused though, because I am reading this on a Friday, is it ‘friday’s wednesday vegetables thursday’ or ‘wednesday vegetables thursday’s friday’?
Oh Val! And now it’s an entirely new month! And I’ve completely lost my way so will have to start fresh this coming Wednesday. Living by a calendar can be SUCH a burden! 🙂 How’s the allotment? I’ve missed keeping up!!!
Hi Spree! The allotment is a bit hit and miss this year with all the rain and the hordes of slugs. But enough good stuff is happening to keep me interested. My rhubarb made a bad start but is doing great now, so lots of jam making next year! I have been eating my own spinach, garlic, shallots, spuds, onions and strawberries. Coming along are broad beans, beetroot, carrots, parsnips, peas, red onions, broccoli and cabbages. And I am hopeful for courgettes, fennel, french beans and turnips. I can’t really complain, can I?
You cannot! I’m feeling a bit green around the edges, the pallor or envy setting in! 🙂 Heading to 100 square metres now (and like very much your colorful little icon!!)
I’m going to make this right this minute! My mouth is watering reading this!!!
Mmmm so healthy! Love this. 🙂 x
Thanks Caroline! We do love it too! 🙂 x
Such delicious, simple, wholesome comfort food!!
Some may disagree with us Carolyn (in fact it’s possible that we’re oddballs here…but yes, it’s true! This IS pure comfort!)
We had a similar recipe that we used to make all the time. Thanks for the reminder. Looks great.
Here’s the thing: 2.0 hate chickpeas. But I love ’em. And 2.0 is going away this week. I bet you know where this is going… Bring on the spinach and chickpeas!!
SOmething really awesome happens when the men leave town. like cereal for dinner. or spinach and chickpeas. (too bad for you 2.0) xo
I just love love love chickpeas!
yeah, me too. 🙂
I’ve always wanted to preserve lemons. Did you preserve your own? What other recipes do you use them in? They would have to make an awesome vinaigrette.
spree… I too, have lost your email.. please message me here (bjbamber@shaw.ca) or on facebook.. I’ve been missing your posts.. your beautiful words.. your lovely photography… where have you gone, sweet spree?? xoxo Smidge
I’m heading back Smidge! It’s sweet to be missed! thank you SO much. xoxo
Spinach and chickpea is a marriage made in heaven!
Oh I so completely agree!! add preserved lemons and the angels start singing! 🙂
looks like perfection!! thanks for sharing!
my pleasure to share! thank YOU for leaving a kind word! 🙂