This dish was born of one of my epic gazes into the cabinet. It’s quick, easy and delicious. I added the fresh spinach last because the dish needed a pop of color. (It was much to beige without it.)
1 can of garbanzo beans (chick peas) rinsed and drained
½ container of white mushrooms, sliced
2 small onions or one medium onion, sliced
2 cups of spinach
3 tablespoons of Earth Balance
1 teaspoon EVOO
1. In a heavy bottom pan, sauté the onions in the oil and the Earth Balance on medium high until they are translucent and starting to caramelize. This should take about 3-5 minutes. Add the mushrooms and fold them into the onions. Cook for an additional 3 minutes.
2. Next, add the drained chickpeas and fold them into the mixture. Be sure to mix well.
3. Add the spinach last. Add a pinch or two of Sea salt to the spinach and Toss it among the chickpeas, mushrooms, and onions. Cook it just long enough for it to wilt and for the water to cook off. Overcooking the spinach will cause it to lose its bright green color.
I ate this dish as is, but it can be enjoyed with brown rice as well.