Spinach & Chickpeas with Garlic

They say that imitation is the sincerest form of flattery. I agree but with a twist- imitation is good but well executed inspiration is far superior. In the kitchen, imitation of your favorite chefs by dutifully following their recipes down to the last letter is sure to net good results, but also predictable results. Sometimes you need to shake it up a little by adding something new or unexpected into the mix. Taking risks in the kitchen, even small risks like tossing in a spoonful of a new spice you never tasted before, can result in the kind of creative, mouth watering meals that make all your friends and family want to hang out at your place. And if taking a risk doesn’t work and you hate the way it tastes, well, then don’t do it again. It’s that easy. So don’t be afraid to fail in the kitchen, especially if you’re cooking for just yourself.

I recently patronized my favorite Spanish tapas restaurant, which has an amazingly delicious dish called spinach and chickpea casserole on its menu. I loved this dish so much that I had to make it part of my own culinary repertoire. So, a few days ago, I made it at home. I followed the taste sensations I remembered from my dining experience- olive oil, spinach, chickpeas, garlic, lemon and cumin. Fortunately, it was a simple dish to recreate and I was really psyched to discover that my version tasted exactly like the original dish. Yesterday, I cooked it again but I wanted to do something to make the dish my own so I rummaged through my spice cabinet looking for something to add. I pulled out adobo seasoning, smoked paprika, all kinds of dried chilies, anything with a Spanish or Mexican connection. Then I noticed the bottle of nigella seeds I picked up last month at the local spice shop. Before I saw them in the shop I had never heard of nigella seeds, which look like tiny jet black pods and have a faintly sweet onion-like aroma. Nigella seeds are quite beautiful and once I smelled them there was no way I could resist the purchase even though I had no clue how to use them. I decided to add a small spoonful to my recipe because I figured that adding something faintly onion-y to a dish dominated by cumin and garlic would probably have a good pay-off. And let me tell you, it sure did. The original dish is fantastic but the addition of the nigella seeds not only tasted great, but also added texture and visual interest because the teeny black specks are gorgeous against the golden chickpeas and the dark green spinach.

So, my friends, give this recipe a try and be bold enough to play around with it to make it your own. If you come up with something spectacular, post it in the comments!

SPINACH & CHICKPEAS WITH GARLIC

1 15 ounce can chickpeas, drained
8 ounces baby spinach, chopped small
2 teaspoons olive oil
3 big garlic cloves, minced
1 1/2 teaspoons cumin
3/4 teaspoon nigella seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
juice of half a lemon

Heat olive oil in a large saute pan with high sides over medium heat.

Add garlic and nigella seeds. Saute until garlic is fragrant and beginning to lightly color on the edges, about three minutes. (The nigella might pop a little so watch out for a few flying seeds!)

Add the spinach and saute until most of the spinach starts to wilt.

Add the chickpeas and saute until all the spinach is wilted.

Add the remaining ingredients, except lemon juice, and mix thoroughly. Continue cooking for a few minutes to allow the flavors to blend. Stir frequently.

Remove from heat. Add lemon juice and stir well.

Serve hot or at room temperature.

Serves 4 as a side dish or 2 as a meal.

Penne with Greens and Tomatoes

Another recipe that appeared last year on World Wide Webers. Enjoy!

Today I will share with you a simple pasta dish that uses traditional Italian flavors, like tomatoes and spinach, but with a little twist that might be new to you. I imagine that Popeye would order this pasta dish if he went to Italy with Olive Oyl and Swee’Pea on a family vacation. I picture him strolling around a Roman piazza, puffing away on his corncob pipe and scoping out the nearest supply of spinach to bulk up his strength in case Bluto shows up.

Fortunately, we don’t need to travel to Italy to get real Italian flavor in our American kitchens. I have never been to Italy but I really enjoy that country’s tradition of combining dark, leafy greens with pasta. You’ve probably eaten sauteed spinach but have you ever tried cooking arugula? It’s delicious and pairs extremely well with garlic. Cooking arugula intensifies its peppery bite, which is beautifully tempered by the sweetness of tomatoes. Although I can’t promise that eating this dish will result in superhuman strength like Popeye, I can promise that it tastes great.

PENNE WITH GREENS AND TOMATOES

1 pound penne
1 tablespoon olive oil
4 garlic cloves, thinly slice
1 28 ounce can Italian style diced tomatoes
3 cups chopped spinach
1 cup chopped arugula
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 cup grated parmesan or pecorino romano or your favorite Italian cheese

Cook the penne according to package directions.

The sauce takes about the same amount to prepare as the penne takes to cook so begin the sauce while you wait for the pasta water to boil.

Heat the olive oil to medium in a large saute pan with high sides.

Add the garlic and saute until the garlic begins to turns golden brown on the edges, about three minutes. Stir the garlic frequently to avoid burning. (Tip: If the garlic begins to burn, lower the heat and add a tablespoon of the tomato juice from the canned tomatoes to stop the burning. Slowly bring the pan back up to medium heat once the burning stops.)

Add the spinach, arugula and salt. Cook the greens until just wilted, about 2 minutes.

Add the entire can of tomatoes, including the juice.

Stir in the oregano.

Let the sauce simmer gently until the pasta is done cooking.

Once the pasta is cooked, drain thoroughly but do not rinse. Pour into a large serving bowl and ladle the sauce over the pasta.

Sprinkle the cheese on top or pass the cheese at the table.

Serves 4 very generously.

Roasted Pepper & Onion Salad with Smoked Paprika Vinaigrette

The supermarket was having a sale on red bell peppers so I bought way too many. My family will be eating red bell peppers with almost every dinner for the rest of the week. Sorry, guys! Fortunately, bell peppers are versatile so we won’t get too bored. They can be cooked just about any way and they take on many different seasonings so well. I also like how bell peppers add a mellow sweetness to any dish when they are sauteed or roasted. In this recipe, the sweetness of roasted peppers provides the backdrop for an assertive vinaigrette featuring smoked paprika and garlic.

ROASTED BELL PEPPER AND ONION SALAD WITH SMOKED PAPRIKA VINAIGRETTE

2 large red, yellow or orange bell peppers, seeded and cut in large wedges
1 large onion, peeled and halved
3 cups of baby spinach
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 garlic clove, mashed into a paste
1 tablespoon chopped cilantro or parsley

In a large bowl, whisk together the oil, vinegar, smoked paprika, salt and garlic.

Turn on the broiler to its highest temperature.

Place the peppers, skin side up, and the onions, cut side down, on a baking sheet. Broil 5-7 inches away from the heat for about 10 minutes, until the peppers and onions are charred and have softened.

Place peppers in a bowl and cover with plastic wrap for 10 minutes

Remove onions to a cutting board while still warm. Take off the blackened outer skin and discard. Cut the onion into small wedges. Add onions to vinaigrette.

Remove peppers from bowl while still warm. Carefully peel off the charred skins and discard. Cut the peppers into strips and add to vinaigrette and onions.

Toss peppers and onions in vinaigrette until coated.

Arrange the spinach on a serving platter. Spoon the peppers and onions on top of the spinach. Drizzle over any vinaigrette remaining in the bowl.

Garnish with cilantro.

Serves 4 as a side dish or 2 as a light lunch.