YOU'LL NEED:
A knife and chopping board
A stockpot
A spatula
A ladle
A kettle
INGREDIENTS:
1 can of chickpeas, drained and rinsed
1 bag of baby spinach, washed
10-12 cherry tomatoes, halved
2-3 small potatoes, washed and quartered
1 red onion, sliced
2 chilli peppers, slit lengthwise
4-8 pods of garlic, shelled
a sprig of fresh rosemary
a sprig of fresh thyme or ½ tsp dry thyme
olive oil & salt to taste
1. Fill the kettle with water and turn it on.
2. Pour some oil into the stockpot, and set it on the gas stove over a medium flame.
3. Sauté the onions, chilli peppers, garlic pods and potatoes, with a pinch of salt for about 5 minutes.
4. Add the herbs and chickpeas, and pour about three cups of boiling water in.
5. Cover, lower the flame and cook till the potatoes are nearly done done.
6. Add the tomatoes and spinach, and more salt and water if necessary. Once the spinach is wilted, turn off the stove.
Apparently, one can add wine early on: after step 3, add white wine and herbs, and after a few minutes, the chick peas and water. I think. Also one can ply one's guests with wine early on, and ensure that they will be too inebriated to tell the difference by dinnertime.
Not that I would dream of resorting to such underhanded means.
A knife and chopping board
A stockpot
A spatula
A ladle
A kettle
INGREDIENTS:
1 can of chickpeas, drained and rinsed
1 bag of baby spinach, washed
10-12 cherry tomatoes, halved
2-3 small potatoes, washed and quartered
1 red onion, sliced
2 chilli peppers, slit lengthwise
4-8 pods of garlic, shelled
a sprig of fresh rosemary
a sprig of fresh thyme or ½ tsp dry thyme
olive oil & salt to taste
1. Fill the kettle with water and turn it on.
2. Pour some oil into the stockpot, and set it on the gas stove over a medium flame.
3. Sauté the onions, chilli peppers, garlic pods and potatoes, with a pinch of salt for about 5 minutes.
4. Add the herbs and chickpeas, and pour about three cups of boiling water in.
5. Cover, lower the flame and cook till the potatoes are nearly done done.
6. Add the tomatoes and spinach, and more salt and water if necessary. Once the spinach is wilted, turn off the stove.
Apparently, one can add wine early on: after step 3, add white wine and herbs, and after a few minutes, the chick peas and water. I think. Also one can ply one's guests with wine early on, and ensure that they will be too inebriated to tell the difference by dinnertime.
Not that I would dream of resorting to such underhanded means.
