Slowly I’ve been noticing perks about my kids getting older. No more diapers, messy bath time has morphed into low maintenance showers and my kids are helping me cook now. Surprisingly, they are very helpful stirring, throwing away garbage and getting items out of the refrigerator.
My 3 year old was extremely interested and careful in helping me to prepare the Spinach and Chickpea recipe from The New York Times article “No Meat, No Dairy, No Problem.” This is the same article that last week’s Loaded Miso Soup came from.
This is a visually pretty side dish or main course and uses many ingredients in the house:
Chickpeas
Spinach
Bread crumbs
Pimentón (smoked paprika)
Cumin
Garlic
Sherry vinegar
Olive oil
It only took one pan and created a delicious smell throughout the house. The chickpeas are hearty and add some protein to the vegan meal. You can find the full recipe here.
The only complaint was from my six year old who insisted he does not eat lettuce, but he did eat the chickpeas which made me happy.
The best part is the kids helped me clean up!
Filed under: Recipes, Uncategorized
Tags: Chickpeas, Meatless Monday, New York Times, Spinach
Yuck. On both recipes.
I also wonder how many mothers with young children have sherry vinegar around, but maybe since they grew up watching The Frugal Gourmet..
it sounds like a great side dish to a large meditteranean meal.