Cumin-Spiced Chickpea and Spinach Saute
Having something in the house to eat when you get back from a trip is a must, and a vegetarian saute helps reset your system for the next day. I adapted this recipe from thekitchn.com, where they had the ingenious idea of toasting whole cumin in the skillet. In this version I use only nonperishable ingredients.
1.5 tablespoons olive oil
1 tablespoon whole cumin seeds
A pinch of red pepper flakes
1 teaspoon garlic (pre-minced such as Christopher Ranch is okay)
1 15-ounce can chickpeas, rinsed and drained
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup frozen spinach, thawed and water squeezed out
2 tablespoons lemon juice
1/2 of a 14-ounce can hearts of palm, chopped
1/2 pound frozen shrimp (optional)
Salt and pepper to taste
1. If using shrimp, thaw them under running water and then roast them a la the Barefoot Contessa, with a drizzle of olive oil and a sprinkling of salt and pepper, in a 400 degree oven for 6 to 8 minutes until pink and firmed through.
2. In a skillet over medium flame, heat the olive oil until shimmering, then add cumin seeds and red pepper and cook, stirring, until the seeds are toasted —about one minute.
3. Turn the heat to low and add garlic. Cook for one minute, then add drained chickpeas, tomatoes and spinach, and stir-saute until warmed through and coated with oil and spices.
4. Remove from heat and toss with lemon juice and artichokes or hearts of palm. If using shrimp, add now. Serve over cous cous or quinoa.