Andalusian chickpeas and spinach

 

I spent the fall of 2010 studying abroad in Sevilla, Spain which is in the Southern region of Spain known as Andalusia.  During my stay in Spain I stayed with a married couple who made me home cooked meals 3 times a day 7 days a week.  There were definitely certain meals my senora would make for me that were not my favorite, but I always looked forward to her chickpeas and spinach.  The other day, I thought back to my time in Sevilla and decided to adapt some of my senora's classic meals.  This is my spin on Andalusian chickpeas and spinach.

 -One full bag of spinach (either frozen and chopped) or fresh- chopped

-1 large onion

-3 cloves garlic minced

-1 can diced tomatoes

-2 cans chickpeas (strained and rinsed) 

-2 teaspoons of olive oil 

-salt and pepper to taste

-a dash of paprika

Preheat oven to 250 degrees:

Let the onions sweat in olive oil with a dash of salt over medium heat.  After 2-3 minutes add the garlic and saute for another minute or so.  Then add the spinach and cook covered until spinach is wilted. Add in the canned tomatoes and paprika.  Stir and saute for an additional 5 minutes.  Add the canned chickpeas (which have been drained and washed) and a drizzle of olive oil.  Place in the oven and bake for 15 minutes. Enjoy!

Hummus

Hummus:

-2 cans chickpeas (14 oz each)
-3 cloves garlic (more if you love garlic like me!)
-1/2 cup lemon juice
-1/4 cup tahini
-1/3 cup olive oil
-salt and pepper to taste
-pinch of paprika
-fresh parsley for garnish

-Place all ingredients (aside from paprika and parsley) into a food processor or blender and pulse to combine.  Add extra garlic and lemon juice if you like your hummus more acidic or garlicky! I added water to make it more creamy without having to use more oil, so try adding water if the consistency isn't right.  Transfer to a serving bowl and top with a drizzle of olive oil, a dash of paprika, and fresh parsley.  Enjoy!

Thai coconut red curry soup

There is a great Thai soup place in Boulder called Suki Thai that I frequent more often than I should.  I often find myself craving their rich and decadent version of the more traditional Thai soup, Tom Kha.  It is the perfect blend of spicy, creamy, and sweet.  The fresh veggies and loads of cilantro are exactly what my body craves especially after a long weekend.  The only problem, the effect this soup has on my bank account.  I've already burned through two frequent buyer cards, because I crave this soup so often.  The solution: make it at home!

Note: This version is vegetarian, however you could easily substitute the tofu for any fish or meat you desire

Ingredients:
-2 cups vegetable stock
-1 14 oz. can coconut milk
-1 stalk lemon grass (chopped)
-1 teaspoon vegetable oil
-1/2 package extra firm tofu (chopped)
-1 to 1.5 teaspoons red curry paste (more if you want it spicy)
-1 tablespoon sugar
-dash of soy sauce
-2 cloves garlic (minced)
-selection of vegetables (I used chopped mushrooms, cherry tomatoes, bok choy, onions, snap peas, and broccoli, but anything will do)
-pinch of galangal
-juice of at least one lime
-a bunch of fresh cilantro
-rice noodles

Cook rice noodles according to package and set aside.
While rice noodles are cooking saute garlic in oil for a few minutes on medium low heat.  Once the garlic is soft, add the broth, coconut milk, lemongrass, sugar, soy sauce and galangal and turn the heat up to medium high.  Let the liquids heat together for a couple minutes and then add your red curry paste, tofu and vegetables.   Let everything cook for another 5 or so minutes (on medium heat).  In the last minute or so of cooking add your cooked rice noodles.

When the soup is finished top with fresh lime juice and as much cilantro as desired.  Add sriracha if you want it more spicy!