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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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