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spicy-chickpeas-spinach recipe

Date: Mon, 3 Mar 1997 03:42:45 -0800
 From: Michelle Dick (artemis@quinoa.fatfree.com)
 Adapted from Gabe Mirkin recipe:
 This was a little soupy, so I suggest draining two of the cans of
 chickpeas and adding the liquid from them as needed.  I recommend that
 first time you make this, make 1/2 to 1/3 of the recipe, unless you
 want a lot of food.  If you like carrots, you can add a few more.
 This dish does not come out very hot.  Here's the version I made:
 1 large onion, roughly chopped
 4 cloves garlic, minced
 4 carrots, thinly sliced (use a japanese benriner if you have one)
 1 cup stock or bouillon (I used 1 cup water plus 1 vegetarian bouillon
 1 t harissa
 3 cans chickpeas. undrained
 1/4 cup fresh cilantro, chopped
 1 lb fresh spinach, rinsed well, torn in pieces
 Put onion, garlic, carrots, stock, and harissa in a huge pot.  A large
 enameled cast iron pot is perfect.  Bring to a boil.  Then lower heat
 and simmer till carrots are cooked through and most of the liquid
 absorbed, about 20 minutes.  Add chickpeas, cilantro, and spinach and
 cook till spinach is wilted and reduced, about 5 minutes.
 Serve immediately with brown rice or couscous.  Pass extra harissa at
 the table for those who want it hotter.
 kwvegan vegan