Chick peas with amaranth (or spinach)

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Chick peas with amaranth greens

 

Based on the spanish dish called " Garbanzos con espinacas " . I used some of our

garden amaranth and beet greens instead of spinach, spinach is hard to grow

here, I have some but save it for salads. The red amaranth gave the dish a

wonderful color.

 

3 cups cooked chickpeas (I thaw out dinner size portions that I freeze when I

cook 2 lbs chick peas). Canned chick peas will also work.

 

1 large bunch scallion or onion greens

 

4 cloves minced garlic

 

2 springs fresh oregano

 

1 tsp cumin seeds

 

1 tbsp olive oil

 

1 cup chopped cherry tomatoes (any tomato will do, right now I only have

cherries growing, and glad to have any tomato at all in the garden)

 

1/2 small can tomato paste

 

2 cups chopped red and green amaranth (greens, not the grain), and the greens of

two medium golden beets (the roots went into the salad) - basically add any

greens that you have, spinach and chard go great here too.

 

Salt and pepper to taste

 

Heat olive oil in small clay dutch oven or other pan of your choice (cast iron

is nice too). Sautee cumin seeds until they sizzle and add scallion greens.

Stir and add chopped tomatoes, when the mix gets saucy add garlic, oregano and

tomato paste. Let it cook a little and add the greens and the thawed out chick

peas. You might have to add 1/2 or 1 cup of water if it is too thick). Taste

and add salt to your liking. Cover and simmer about 10 minutes and serve with

crusty bread or rice, or potatoes....