I had just started daydreaming about shorts weather on Saturday when Cameron told me snow was in our forecast. Not the light dustings we’ve been seeing for most of the winter but a full-fledged storm.
The Plains or the Rockies? It’s so snowy I can’t tell the difference. Image credit: Seth A. McConnell.
I may have groaned loud enough to give our perpetually bickering neighbors downstairs a moment of pause. Don’t get me wrong. Colorado most certainly needs precipitation. Wildfire predictions for this year are already making me nervous. Folks are hoping that March will bring plenty of snow to make up for its lack for most of the season.
It’s always shorts weather for this Denver guy. Image credit: Seth A. McConnell.
It’s the southern Alabama girl in me that’s ready for warmer weather. Back home March is “Hang Your Clothes on the Line Outside and Slip on Your Flip Flops for the Beach” season. Here, it’s time to lace those snow boots extra tight and stagger to the bus stop so bundled up I look like a snow yeti.
Considering our apartment is a toasty 98 degrees F during the summer, I should complain less and cook more while I can still stand over the stove without passing out from heat stroke.
Below you’ll find a recipe for a warm and nourishing dish Cameron and I swear by on snowy days. Full of flavor without a speck of animal products, these spiced chickpeas are so tasty I’m too busy shoveling them in my mouth to complain the weather like an arthritic 80-year-old. If Cameron only knew what he’d signed up for when he put his John Hancock on our marriage certificate last summer.
Cameron is the master behind this recipe. Image by author.
Spiced Chickpeas with Spinach
Serves 2 as main dish and 4 as side
Ingredients
10 oz frozen baby spinach, thawed and drained
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 tsp sweet paprika
1/4 tsp ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
2 15-oz cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato, peeled, seeded, and coarsely chopped (or 1 12 oz can of diced tomatoes)
1/4 cup golden raisins
6 dried apricots, chopped
Directions
1. Using the flat side of a large knife, mash the garlic to a paste with 1/2 tsp salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves, and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
2. Wipe out the skillet. Add 2 Tbs of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
3. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and apricots and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 2 to 4 deep bowls, drizzle with the remaining 2 Tbs of olive oil on top, and serve.
*A hefty slice of crusty bread goes great with the chickpeas, especially if you want to sop up the last bits in the bottom of the bowl.
The food on the plate is right up my street, but the plate itself caught my eye too – really pretty! I sympathize with you regarding the weather and hope your snowstorm doesn’t last too long – I’m grateful for the snow we’ve had protecting my garden and now seeping slowly into the ground… but I’m ready for some warmth and sunshine too!
I know I’ll be more appreciative of the frozen fingers and toes when all this snow melts and helps the grass grow lush in May.
If you like chickpeas, I can’t recommend this recipe enough. Delicious!
This looks so tasty, just love chickpeas! After our initial dry November and most of December, we get snow fatigue in Minnesota come end of Feb, and March, even though we need the moisture. Just start itching for hints of spring ~ Kat
Me, too, on the need for spring. like, right now. This dish is one of those that is so easy and inexpensive that it’s hard to believe Cameron and I don’t make it every week.
Sunshine thoughts!! My retirement thoughts are no mo sno.
I will definitely try this recipe. Right now, the Mediterranean diet is back in the news and this looks healthy and filling and gluten free.
Thanks for the sunshine thoughts. We’re supposed to get more snow this afternoon!
This dish is very filling. I think it’s low GI-friendly, too, so I didn’t crash and need to nap 30 minutes after I ate. A definite plus for me. Spiced but not spicy, I love all the flavors in this one.
What a cracking stew! Great to find you here. Good luck with the snow and chickpeasx
Thanks so much for stopping by, Leroy. Fortunately the snow has taken a break this weekend. It was in the 50s today! I’m still craving these chickpeas, though.
The introduction of apricots, in combo with tomatoes, caught my eye. Sounds good! Ken
This was one of my husband’s go-to grad school recipes. We’re both finished with our schooling, but it hasn’t stopped us from returning to this recipe. Low cost and delicious.
-I don’t envy you heading into another snow storm. Here, there’s no sign of spring. Still wearing layers and layers of clothing (and I still look like a stick!).
-Isn’t it great what you can team with chickpeas. I just love them. Haven’t made them with spinach in ages.
I guess I shouldn’t complain about the snow. It can get cold here, but I suspect you have to deal with cold and damp air, which makes it all the harder to feel warm.
Based on the recipes you’ve featured on your blog, I think you’d really like this one.
I love the snow but I was kind of bummed it was on Sunday…we had planned to have Ravioli Sunday that day but people would of had difficulties getting there so instead it is next Sunday!! We already prepared it though so at least the hard work is done
I find it so funny when certain people wear shorts all year…gotta love it!
I guess I didn’t even comment on the food lol…the recipe looks awesome and like something I would definitely make! Thanks!
Thanks, Lilly! It’s one of the recipes where the amount of time to prepare (not much) is far outweighed by the outcome (sublime deliciousness).
You’re here in CO, too, aren’t you? Last weekend a blizzard warning. This weekend sunny and in the 50s. Ah, Colorado in March.
Now that looks really good. I love spinach, not only for its taste but for its tremendous health benefits, especially for the eyes, and this looks like a good dish. Going to try it. Thank you
I hope you do give this recipe a try, Don. Let me know how it turns out. I agree about the spinach. It’s always a treat when something tastes great and is also good for our bodies.
Yum. This looks delicious. And does it make me sound awful if I admit to being jealous of your snow? Here it’s just rain, rain, rain, all the way into June. A little snow sounds like a nice change of pace.
When I moved from Portland to Reno, NV, for grad school several years ago, I missed the rain and moisture of the PNW. I do still miss it now, but I realize that sun in the winter is a godsend. It might be cold as can be outside, but the sun cheers me when I have to put on an extra pair of wool socks!
This looks so good… and I am soooo done with snow!! I just hope Mother Nature is done with snow, too:)
Thanks so much, Anne. It’s been sunny and warm in Denver this weekend, but it’s March, so I’m anticipating some “surprise” snow for at least the next month or so. Come on, spring!