Protein, iron, fresh vegetables - not to mention great flavor from my spice cabinet... this dish has it all.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat, and add 2 cups sliced onion; saute 5 minutes. Add 1 and 1/2 cups vegetable broth, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon ground coriander, 1/4 tsp. salt, and 1/4 tsp. ground red pepper; bring to a boil, then reduce heat and simmer for 5 minutes. See what I mean about that spice cabinet?
The recipe called here for a drained, 19-ounce can of chickpeas, which threw me off a little, since at Whole Foods they only have 15-ounce and 25-ounce cans. I bought the 25-ounce can and removed 19-ounces worth, saving the rest for another use. But either way, drain your (hopefully 19-ounce) can of chickpeas. Place 1/2 a cup of the chickpeas in a food processor and process until minced.
Add the minced chickpeas and the remaining whole chickpeas to the onion mixture; increase the heat again until it comes to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, heat 2 teaspoons olive oil over medium-high heat in a Dutch oven. Add 2 chopped garlic cloves (mine were probably closer to 'minced') and saute 30 seconds. Add 16 cups (about 12 ounces) of chopped fresh spinach, and cook for 3 minutes until the spinach is wilted and dark green.
Place 1/2 a cup of the spinach mixture on each of 4 plates. Top each serving with 3/4 cup of the chickpea mixture and 2 tablespoons of plain soy yogurt (such as Whole Soy). Each serving is 240 calories.
canned chickpeas $2.39
plain soy yogurt $0.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html