Arabian Spinach

Is there ever a time when polenta is a bad idea?

Is there ever a time when polenta is a bad idea?

This idea started from a basic recipe in our favorite vegetable cookbook The Complete Encyclopedia of Vegetables and Vegetarian Cooking. I’ve changed it up over the years, but it’s still a great go to side or light main dish.

Arabian Spinach

  • 1 cup thinly sliced red onion
  • 4 cups chopped fresh spinach
  • 1 jalapeno minced
  • 2 cups cooked garbanzo beans
  • 1/2 cup bean cooking water
  • 1/2 cup dry white wine
  • 1 tbsp chopped fresh mint
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • Salt/pepper
  • 1 tbsp olive oil

Heat olive oil in a large saute pan over medium low heat. Fry onion until deep brown then add jalapeno and cumin seeds. Raise heat to medium and fry until fragrant. Add beans, bean liquid and wine and deglaze pan. Bring to a simmer and reduce liquid by half. Add turmeric and season with salt and pepper. Add spinach and mint and wilt leaves quickly. Serve hot over a bed of rice or polenta.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Indian, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

11 Responses to Arabian Spinach

  1. G’day! Love dishes that are a bit different and unique, true!
    Would you mind sharing re how you cooked and cut your polenta as have only cooked with it once or twice and your photo makes it look very nice!
    Cheers! Joanne
    http://www.facebook.com/whatsonthelist

  2. A_Boleyn says:

    I grew up eating polenta, though in Yugoslavia we called it mamaliga and my mom served it soft as breakfast cereal/porridge. I’ve tried using it as a base for beef stew but for some reason I’ve never been able to flavour it enough to make it appealing. This spinach dish sounds like it would be tasty enough to work as a topping for polenta though I have to work on getting the texture thick enough to be able to cut.

  3. sallybr says:

    Very interesting recipe! I rarely cook polenta, but probably should incorporate it in my rotation of dishes, at least for the colder months.

  4. nrhatch says:

    That looks delicious!

  5. billpeeler says:

    Love all those flavors together – looks like this would be a great side for just about anything —-

  6. windykitchen says:

    This looks delicious.

  7. eva626 says:

    ah…i love anything chickpeas

  8. Looks wonderful Greg. I love spinach.

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