Since we are on a chickpea kick, we decided that this recipe from Smitten Kitchen would suit us just fine on a Monday evening. It is pretty simple, no real technique needed, except washing, draining, heating and stirring. It is a hearty meal, and it looks like it should be spicier than it really is, so next time I would add more cumin and perhaps a touch of cayenne pepper to fulfill the look. I purchased two bunches of fresh spinach leaves, which is probably over a pound, but I might suggest to you to add maybe a half bunch more. The leaves reduce drastically. Also I increased the amount of tomato sauce, just because I love tomatoes, but I did not increase the spices to meet this increase (which may account for the lack of spiciness). I have adjusted for extra tomato sauce below.
Speaking of spices, when you add the cumin to the bread crumbs, garlic and olive oil, a delicious scent will arise from the pan. If you have additional time, you can cook dried chickpeas for this recipe, but I opted for the canned variety. Once the chickpeas and spinach are hot, and you have swirled the spinach leaves through the mixture a few times, heat some olive oil in a small fry pan, and place pita bread in, flipping it to slightly coat both sides in oil, and heat on a low to medium heat on both sides until slightly browned and crispy. Cut pita bread into quarters, and scoop spinach and chickpeas.
Spinach and Chickpeas (adapted and revised from Smitten Kitchen)
2 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed
¾ cup panko breadcrumbs
2 cups tomato sauce
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 1/2 tablespoons red wine vinegar
2 teaspoons paprika
Salt and freshly ground black pepper