Tuesday, August 23, 2011

Day 2 of the longest week, ever!

Good news guys, I'm surviving.  Well, kind of anyway!  Once the evening shift rolls around I am starving but supper is not quite ready.  I picked this recipe for today because I was quite sure that I wouldn't like it anyway... turns out I was wrong.  It was DELICIOUS and the kids loved it apparently, even though it has tomatoes in it.  Definitely a keeper.  It was a chickpea/cheese/spinach casserole served with a baked potato and steamed broccoli.  I didn't follow the recipe exactly (when do I, really?) so here is my version.



Chickpea Casserole

 1 chopped onion
3 cloves minced garlic
2 tsp cumin
1 tsp oregano
1+ tsp paprika
4 cups cooked chickpeas
1-28 oz can of diced tomatoes, drained (but keep the juice!)
7 oz fresh spinach
1 cup plain yogurt
1 cup shredded cheddar cheese

*Saute onion and garlic in olive oil until soft.
*Add cumin, oregano, and paprika, cook 1 more minute.
*Add half of the chickpeas, tomatoes and spinach, cook another 5 minutes.
*Mix 1/2 cup yogurt with reserved tomato juice and remaining chickpeas.
*Add yogurt mixture and stir in the cheese.  Remove from heat.
*Transfer to a large casserole dish and top with remaining yogurt and paprika.
*Bake at 400 for 20-25 minutes.

1 comment:

  1. I am going to try the chickpea casserole with one slight change. Since spinach cooks really quickly I am only going to mix it in with the yogurt mix and not cook it with the first 1/2 of chickpeas. There should be enough liquid to steam it in the oven. I am not terribly fond of cooked spinach anyway.

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