Spinach and Chickpeas

Directions

  1. Sauté a chopped onion (used 1 cup of yellow onion) and some minced garlic (I used 4 cloves) in a bit of olive oil (used 1 tablespoon extra-virgin olive oil) until tender. (I finely chopped the onion and cooked it for 2 minutes before adding the garlic. I let that cook for 30 seconds before moving on to the next step.)
  2. Add a bag of frozen spinach (a 10-oz. pkg. of which I thawed and pressed to get rid of excess water) and cook until tender. (I cooked it for about 2 minutes just to get it warmed up.)
  3. Add a drained can of chickpeas, (I used a regular can) (I stirred them around for about 2 minutes to heat them up.) (I then took the skillet off the stove.), some crumbled feta (I used tofeta), and salt and pepper (to taste). Serve over rice.

Well, I told you I was going to be honest with you and this will prove it. It was bland as hell ! Even some extra salt didn’t help it. But when I did add the tofeta I couldn’t stop eating it. The tofeta gave it the zing that it needed. I was drawn to the recipe because I wanted something cheap and easy so if you still want to try this, you have been forewarned ! So either fix it with tofeta or raid your spice cabinet and do a little experimenting !

Recipe source unknown.

Take care y’all !

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