I received an email from a reader last week who had stumbled onto my blog while looking for recipes. Given my membership in the Austin Food Blogger Alliance, one would expect to find some soups and salads here. Of course, the smorgasbord now includes stillbirth and infertility and all manner of “land mines” (Greg’s term) that this reader didn’t expect to find.
I still love food and will occasionally write about food, but the Internet holds thousands of wonderful food blogs, sites with professional-caliber recipes and photos. My food writing isn’t going to win me a ton of readers. It’s for fun. I’ve found many wonderful blogs on grief as well, but they tend to have fewer followers. It’s a hidden niche. I feel a sense of purpose in helping to expose the experiences of people who have had an unusual — and sad — road to parenthood.
For those of you who are looking for food, this is your day. This recipe has it all. First, there’s chickpeas. And then spinach. Did I mention chickpeas? Greg used to poke fun at me for buying chickpeas on every single trip to the grocery store regardless of whether we needed them. I was trying to avert disaster. I would not (Would Not!) want to run out of chickpeas. This recipe is also easy and cheap. Hmm, that last sentence doesn’t sound quite right somehow. This recipe is upstanding and respectable.
I left out the sausage that the recipe calls for, but obviously sausage would be a fabulous addition.
Spiced chickpeas and spinach, adapted from Everybody Likes Sandwiches
2 T olive oil
1/2 onion, diced
4 cloves garlic, minced
4 cups chickpeas, drained
1 T ground cumin
A few cups of spinach or kale
Heat olive oil in a skillet over medium heat. Add garlic and onion, and let everything cook about 5 minutes, until soft. Add the chickpeas and cumin, and stir. Let the chickpeas brown a bit, stirring occasionally, for about 10 minutes. Add the spinach or kale, and cook until it wilts. Season with salt and pepper, and serve over rice or another grain.