Spinach Chickpea Goodness

The past few weeks have been hectic with board meetings, travel 2 weekends in a row, and my workload picking up significantly. So, I haven't had the time to cook, much less blog about what I'm eating. Sadly, 2 days last week I had to settle for (don't take it the wrong way, I love it, but it's no homemade treat) peanut butter sandwiches. But I did go to a "Tex Mex" place (as you'd suspect, DC "Tex Mex" doesn't even come close...) and was proud of myself for avoiding the chips and then only eating half of my veggie burrito. I brought the leftovers back with me, but decided they weren't worth my time.

This afternoon's meal was not quite what I expected- but pleasantly surprising. I sauteed some onions and garlic in about 1/3TB olive oil. I added 1 cup of chickpeas. There was a moment of panic when I looked in the cupboard and couldn't find them. But after moving every single can of beans out of the cabinet, I found the garbanzos hiding in the back. Whew.

I added an entire bag of fresh spinach, about 2TB of white wine, 1.5TB nutritional yeast, and lots of mustard. And salt (amazingly not too much) and pepper. This is clearly my favorite easy sauce for things.

Once the spinach wilted (5 min), it was ready to be devoured. The only thing I'll do differently next time (and I will be making this again) is to cut up the spinach before dumping it into the pan.