Spinach and Chickpea Salad

Is there anything like time management courses at evening schools? I need one. It has never happened before that it took me 6 days to post a recipe on my blog. I don't like it. But I feel, I can do nothing about it.

Sadly, I have come to realize, that my blog is free-falling from the top of my priority list when everyday-life reality hits. And it's not only the blog. I've got so many projects in my head, that might never see the light because I don't have time to realize them. They remain stuck in my head.

I usually have a rough idea of the chores that expect me the next day. On most days, I am convinced I can squeeze in some time for blog or projects. But then, so often I have to realize that things take much longer than I think, e.g. 45 minutes is not enough time for me to shoot some food for my blog. It might not take that long in the end, but if I feel rushed, my pictures don't look like I want them to. It happens just too often that fresh herbs, bought to shot food for my blog, just wilt away because I never got even close to my camera.
Perhaps that is even my bigger problem: head space. I need to free my head of all that day-to-day junk that it is full with. Or otherwise: I need more memory space. Where can get an upgrade and what does it cost, please?
At least, I still get the basics covered. I actually think my everyday life is pretty well organized and efficient, just full to the max. However, I always find time to make good food and enjoy it. I have been making big batches of this Spinach Chickpea Salad a few times recently. It's good when warm, just out of the pan, and it also keeps well in the fridge for next day's lunch. I love its spice and layers of textures. A filling salad or side dish, good for the upcoming colder months.
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SPINACH AND CHICKPEA SALAD

(Print Recipe)

2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 green chili, chopped
1 teaspoon cumin

2 cups cooked chickpeas*
4 cups spinach leaves

1/4 cup hazelnuts
1/4 cup crumbled feta cheese

* I highly recommend using home-cooked chickpeas over canned ones, as they retain more texture. The canned ones are often too mushy, which doesn't serve the purpose in this salad.

Serves 4
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In a dry pan, dry roast the hazelnuts over medium-low heat for about 5 minutes. Let cool, then roughly chop. Set aside.

In a large pan, heat olive oil over medium heat. Fry chopped onions until soft, about 3-4 minutes. Add garlic, chilli and cumin, fry for another 1-2 minutes until fragrant.
Add chickpeas and stir until well coated. Cook for another few minutes. If the misxture int he pan seems too dry, add tiny bits of water. Add spinach and cook until just wilted.

Transfer to serving bowls, and top with crumbled feta cheese and chopped toasted hazelnuts.

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