Last night, I made “Mediterranean Chickpeas”. I had been reading “Sarah’s Blog” which include lots of amazing recipes for her family and have had chickpeas on the brain. As Jeremy is not fond of beans other than the black beans and rice that we have agreed on as a vegetarian dish that the whole family enjoys–I waited until he was on call to try this latest masterpiece.
(Serves 1 adult and 1 baby–best to double or triple if you are feeding more as an entree)
2 cloves garlic–minced
1 can chickpeas drained and rinsed
2 chopped medium vine- ripened tomatoes
2 cups fresh spinach (definitely use more if you love spinach!)
1/4c fresh basil
balsamic vinegar to taste
Heat Skillet to Medium High:
Sautee garlic in olive oil–add chick peas and cook through.
Add tomato, cook for 5 minutes until most liquid evaporates
Add spinach and cook until wilted (about 2-3 minutes)
Add basil, balsamic vinegar and coarse salt
**I added parmesan cheese to finish off the dish and it was delicious!
It has been a goal of mine to increase the number of vegetarian dishes that our family eats. However, it is also a challenge with a husband that eschews beans and tofu and most leafy greens. From time to time I will be posting some of the success stories. I want Morgan to have exposure to a wide variety of nutritious foods as he grows. As a dietitian, I know that it’s best to start early and it makes a difference when you eat with your child.