Feeling the time crunch, I’ve needed to re-evaluate my meal strategies. Before I could spend a few hours in the kitchen on a weeknight, but I just don’t have the time and energy for that. I save my elaborate meals for the weekend when I can play in the kitchen all day.
People think that because I have a food blog and have an inclination to make elaborate meals, that daily dinners are a gourmet affair. The truth? When people ask what I had for dinner I feel slight shame and embarrassment when I respond with my usual stand-by meals: toast, crackers or cereal.
This spinach and chickpea dinner is for those who just don’t have enough time or effort in their day to cook something up. It relies on pantry staples like canned chickpeas and frozen spinach.
I was given a voucher for Cookin’ Greens to test out their flash frozen veggie products. I have never been a veggie person. I will buy fresh vegetables with good intentions of eating them and they end up rotting in my fridge. Having frozen veggies in my freezer offers me the convenience of using it when I can. They try to keep the product as fresh as possible by freezing it after 6 hours of harvesting it.
I threw the spinach in and it cooked up easily. You can use it straight from the freezer without thawing and I like how it doesn’t all come out in a big clump. I can’t really comment on the taste because it tastes like spinach (and it should).
I was able to cook this and still have time to go to my yoga class. To bump up the flavour a bit I would add a couple of more spices (maybe mustard seed?) and some diced tomatoes.
Recipe over at Real Simple here.by