Simple Measure

I want to thank Erin and Jared for the present that they bought me. A new apron! I’ve never had one before, and I’ve needed one for a long time. So now no more dish towels flung around the kitchen; I can finally keep my mess to myself. Thanks for thinking about me in New York, guys.

And now on to the recipe. I’ve been making spicy chickpeas with spinach for a few weeks now, and it couldn’t be more simple or satisfying.

This recipe takes about 15 minutes from start to finish, which is perfect for a night when I want to eat well but don’t want to invest hours on something fancy.

Spring is here and I’m ready to enjoy every minute of it, so I’m looking forward to discovering more healthy meals that leave me with time left to go play outside.

This recipe is really adaptable, so feel free to add more veggies to the mix. Also, you can use less spice if you desire, but I really like the taste of cumin and chipotle so I always add quite a lot.

Spicy chickpeas with spinach

Two 15 oz cans of chickpeas, drained and rinsed

Spinach, de-ribbed and washed, enough to serve 2 people (I always just fill a colander full of prepped spinach and that seems to be enough)

3 cloves of garlic, minced or pressed

1 medium zucchini, chopped into bite-size pieces

1 Tbs olive oil, plus a little extra for serving

1 Tbs cumin

1 Tsp chipotle powder (I use a spice blend from Urban Accents called Mesa Rose Chipotle, which has less heat, so I always add one tablespoon to the dish)

Several good dashes of hot sauce (use your favorite, but I love Cholula)

1. Put the spinach in a steam basket or colander and steam over boiling water. Set aside.

2. In a large sauté pan, heat the olive oil and garlic for a minute or two, or until the garlic is fragrant yet not sticking to the pan. Add the zucchini and stir to coat with the olive oil. Heat until zucchini is just tender.

3. Drain and rinse the chickpeas. Add to the pan and give it a good stir.

4. Add the cumin, chipotle, and hot sauce. Stir to incorporate. Cook until chickpeas are heated through, about two or three minutes. Add a drizzle of olive oil and remove from heat.

5. Place the steamed spinach on a plate and top with the spicy chickpeas.

Serves two.

Enjoy!