I assumed it was just a mistake, but IF we wanted it to be an old VA recipe,
it should be made with black-eyed peas instead of garbanzos and peanuts
rather than pine nuts.
Kitty
----- Original Message -----
From: "Tucker Ranson" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, September 12, 2003 8:14 PM
Subject: Spinach Garbanzo Salad
NY1 News
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Friday, September 12, 2003
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Spinach Garbanzo Salad
SEPTEMBER 11TH, 2003
Spinach Garbanzo Salad
Serves 4-6
INGREDIENTS:
2 T. olive oil
1 clove garlic, sliced
1 small onion, sliced
1 10 oz. package frozen spinach, defrosted
1 15 oz. can garbanzo beans, drained
1 C. raisins
1/2 C. pignolis, lightly toasted (pine nuts)
1/2 t. nutmeg salt and pepper
PROCEDURE:
Heat the olive oil in a sauté pan over a medium high burner. Add the onion,
cook for about 5 minutes then add the garlic. Sauté until the onions begin
to look limb. Add the spinach, which you have squeezed the moisture from,
blend it all together, and heat it through. Scrape the mix into a food
processor and blend to create an even texture of ingredients. Scrape the
mix back into the sauté pan on the stove. Add the drained beans, the
raisins, pignolis and nutmeg. Stir it all together, heat it through and
taste. Adjust the seasoning with a pinch of salt and pepper. Serve warm or
at room temperature.
HINTS:
You could blend in a 1/4 cup of yogurt for another dimension of taste and
texture.
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