- Butternut Squash Pizzas with Rosemary
- Chickpea and Spinach tapa
Chickpea and Spinach tapa 3 lg bunches of spinach 2 c chickpeas, cooked 3 lg tomatoes, peeled and chopped 1 lg onion, chopped 4 garlic 1 t ground cumin and whole cumin seeds 1 t or more thyme Olive oil and salt to taste. Use a medium clay casola or a cast iron pot (dutch oven works well). Put olive oil on bottom of pan, heat, and sauté onions. Add chopped tomatoes and garlic until it becomes a sauce. Add salt to taste and the can of chickpeas. Cook about 5 minutes and add chopped washed spinach. Add a little thyme and cook with cover off so the juices boil off and it is not too watery. Apart in small skillet, heat some olive oil and fry the cumin powder until dark golden. Add to chickpea.
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