Re-creation

I really wanted to share a photo here of this amazing chickpea stew I made two weeks ago. But apparently, drinking a bottle of Rioja while you cook leads to a) forgetting to take a photo or b) not wanting to handle the very nice camera in the midst of glass #3 and messy cooking hands. So enjoy this photo I took on S. 1st while I share the recipe with you.At Lambert's, they make this achiote-chickpea-spinach appetizer with flatbread that is the best thing a vegetarian could possibly wish for at a barbeque joint. After having it on Thursday, I was so smitten with it that I did my darnedest to recreate it for Andy on Friday.

Chickpea and Spinach Stew (This recipe makes a lot. Serve it to your hungry friends, or pack it in lunches all week.)

1 red onion, chopped
2 cloves garlic, minced
olive oil for sauteeing - how much is up to you; I err on the side of healthy
2 15 oz cans chickpeas
4-5 cups spinach
2 tsp smoked paprika (available at fancy food stores, don't skip it for regular paprika unless you absolutely have to)
3 Roma tomatoes, cut into wedges
3/4 cup crumbled goat cheese
salt and pepper to taste

Basically, you start out by chopping a red onion. Doesn't have to be too fine, but it does help if you wear contacts. Cuts down on the tears. Saute the onion in some olive oil for 5 minutes or so, until it softens. Then add the garlic and saute a couple of minutes more.

Drain one can of chickpeas entirely and add it to the pan. Partially drain another, leaving about 1/2 cup cooking liquid, and add those chickpeas plus their liquid. At this point, add the tomatoes, spinach, paprika, salt, and pepper (really not too much pepper), then cover the pot and let simmer for 20 minutes.

Add the goat cheese and simmer for 5 minutes more.

Check it out, a cat!