Chickpeas with Spinach

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            FOOD FUNNY
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Thanks to Harriet St. Amant who obviously agrees with me that the
only thing better than a true food funny is a true food funny with a
dog.

We had Army friends with whom we were stationed at Fort Bragg, in
Newport, Rhode Island at the Navy War College, and again in Israel.
They had a lovely little black and white spaniel named Bootsie who was
very ladylike and well behaved. Tom managed somehow to teach her this
trick, and no one ever figured out how it was done, because the terms
used and the order in which they were given were never the same, so
far as we could determine. Tom would hold a dog treat or piece of
food so that it was visible to Bootsie and say, "Here, Bootsie -- Navy
chow." Bootsie would turn up her nose. "C'mon girl, Marine chow."
Again, up with the nose. "Bootsie -- Air Force chow." Up went her
nose. "Here, Bootsie -- Coast Guard chow." Of course, Bootsie was
unimpressed. "Okay, Bootsie -- Army chow." Bootsie would come
running, take the treat and wolf it down.

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            TODAY'S RECIPE
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Legumes of many types are ubiquitous in Spanish cooking. Here
chickpeas are combined with spinach and a blend of spices that belies
Spain's Arabic history.

Chickpeas with Spinach (Garbanzos con Espinacas)

1 lb (450 g) fresh spinach, thoroughly washed, chopped
4 Tbs (60 ml) extra-virgin olive oil
2-4 whole cloves garlic
1-2 slices white bread, coarsely chopped
1 Tbs (15 ml) red wine vinegar
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) paprika
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste
1-2 cups (250-500 ml) canned chickpeas (garbanzos, ceci),
rinsed and drained

Cook the spinach in a dry skillet over moderate heat with just the
water that clings to the leaves until the spinach is tender and dry.
Set aside. In the same skillet, heat half the oil and fry the garlic
and bread until both are golden brown. Transfer to an electric
blender or food processor, add the spices, salt, and pepper, and
process until smooth. Heat the remaining oil in the skillet and saute
the garlic mixture until it forms a thick sauce - add a little water
if necessary. Stir in the reserved spinach and chickpeas and heat
through. Serve hot or at room temperature. Serves 4 to 6.
Received on Wed Oct 27 06:46:12 2004