I am still in Israel, so I will share a post I wrote about a dinner I made a couple of weeks ago…

After I made roasted chickpeas and spinach for dinner, we went out to my son’s art show. When we returned, our house was filled with such wonderful smells. Roasted cumin, coriander, onion and garlic, it was great!

The original recipe from McCormick.com uses canned diced tomatoes,  I adapted it to use the tomatoes from my garden that I cut up and froze in the fall.

It gave it a different texture than using canned chopped tomatoes, but we really liked it.

 

The recipe can be doubled to serve more people.  I made a small amount since there are only 3 of us at home.

Roasted Chickpeas and Spinach 

adapted from McCormick.com

1 can (16 ounces) chickpeas, garbanzo beans, drained and

rinsed

1 tablespoon oil, divided

1 teaspoon whole Coriander Seed

1/2 teaspoon Cumin Seed

1/2 large onion, chopped

2 cloves garlic, minced (from the garden)

1/4 teaspoon Kosher salt

3 cups frozen tomatoes (from the garden)

3 cups baby baby spinach leaves (from Highland Orchards)

Directions

Preheat oven to 350°F. 

Toss chickpeas with 1/2 tablespoon of the oil. Spread in single layer on large shallow baking pan. Roast 15 minutes or until golden brown.

Meanwhile, heat small skillet on medium heat. Add coriander and cumin seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot skillet to avoid over-toasting. 

Finely crush using a mortar and pestle, small food processor, clean coffee grinder or a rolling pin.

Heat remaining 1/2 tablespoon oil in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add salt and crushed seed mixture; cook and stir 1 minute.

Stir in tomatoes. 

Simmer 5 – 8 minutes or until liquid is thick. 

Add spinach; cook and stir 30 seconds or just until wilted. 

Stir in chickpeas until heated through.

Serve over rice.  Enjoy!

Serves 3.