About the Weather

Creamy Spinach with Chickpeas

We’re back!  After an amazing 10 days in Europe, Joe and I have returned from rainy London to rainy VA.   From the bike ride thru wine country to seeing the Queen to climbing St. Paul’s Cathedral to a lightening storm in Bratislava it was an amazing time.  I plan to do a few write-ups on the food we had, and eventually plan to recreate a few of the meals we enjoyed while on our honeymoon.  I must say the food this trip was outstanding with only one off-meal of the entire trip, and yes London I’m looking at you for that one.  We ate sandwiches in the shadows of castles and soup in cafes lining cobble stoned roads, truly an amazing experience.

Today’s recipe is one that I was planning to post before leaving but things got a little hectic right before leaving.  Hopefully it will be considered worth the wait, since this is one of my favorite go-to-meals.  The ingredients are almost always in my cupboard and it comes together oh so quickly, making it great for night’s when energy is lacking.  As a bonus it features polenta, which was a key component to many of the dishes we enjoyed in Vienna.

Creamy Spinach with Chickpeas

Ingredients

1 tbsp olive oil

1/2 vidalia onion, chopped

3 cloves garlic, minced

4 cups baby spinach, well washed and torn

1 1/2 cups chickpeas, canned or presoaked and well rinsed

1/2 cup fresh Mozzarella cheese, grated

1/4 cup Parmesan Cheese, grated

1/3 cup half&half

Instructions

  1. Heat the olive oil in a deep saute pan, once warm add the garlic and onion. Cook for 5minutes, the garlic should be golden but not brown. Slowly add the baby spinach making sure to not overcrowd the pan. Once the spinach has been added toss in the chickpeas, cook for 3-5minutes stirring regularly to prevent sticking.
  2. Turn heat to medium-low, or melt if setting is available, and add the half&half along with the cheeses. Cover and simmer for 5-7 minutes, stirring as needed to prevent a film from forming. Once the sauce has cooked thru, serve over your favorite polenta.
http://dancingveggies.com/2012/06/about-the-weather.html

 I served this over a simple Rosemary Polenta, but a garlic or basil polenta would work just as well.  This sauce also makes a great pizza, just make sure to pre-bake the crust in order for the crust to crisp up properly.