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So it’s the beginning of a new year, and one of my resolutions is to spend less time shopping for and preparing meals. I realized toward the end of last year that I was going grocery shopping more and more often instead of looking at what I had in the pantry and in the freezer. So I decided to get creative and seek out recipes using what I already have on hand before shopping for more. Waste not, want not, right?
My most recent meal challenge offered up frozen spinach and a can of protein-rich chickpeas (aka garbanzo beans). I found several recipes for Espinacas con Garbanzos (Spinach with Garbanzo Beans) that used these ingredients and a few others I had on hand. Cooked a batch of wild rice to go with it, and dinner was served.
Frozen spinach can sometimes offer higher nutrient content than fresh. The flash-freezing process preserves nutrient-rich food typically within hours of harvest, whereas some of the “fresh” produce found at your market may have experienced a long shipping trip with exposure to elements that could have reduced its nutrient value quite a bit–leaving you less valuable vitamin A and C.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ onion, diced
- 1 10-ounce box frozen spinach, thawed and drained well
- 1 12-ounce can chickpeas, drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon salt
- Heat the olive oil in a skillet over medium-low heat.
- Saute the garlic and onion until translucent, about 5 minutes.
- Stir in the remaining ingredients and cook until heated through, stirring constantly.