O'Keefe's Spinach, Chickpea &...

O'Keefe's Spinach, Chickpea & Potato Spread
Categories: Vegan, Condiment, Vegetable, Healthy
Yield: 1 batch

-Crostini-
1 ea Baguette sliced to 1/4" thick
3 tb Olive oil
1/2 ts salt
1 ea Garlic clove peeled

-Chickpea Spread-
1 c Dried chickpeas rinsed & picked over
1 ea New potato peeled & 1/4'd
3 c Spinach washed well

1 ea Red onion, chopped
1 tb Lemon Zest
2 tb Lemon juice fresh
Salt & pepper to taste
1/4 c Extra virgin olive oil
Warm water as required
3 tb Chives chopped as garnish

Soak your garbanzos overnight.
Drain soaking liquid.
Refill with enough water to cover beans by 1".
Bring water to a boil & reduce heat.
Allow to simmer until beans are tender.
Add potato to pot & cook it until tender.
Drain any extra water at this point & set
beans/potato aside.

Crostini:
Preheat oven to 350 deg-F.
Toss baguette slices with olive oil & salt in a large bowl .
Arrange in 1 layer on a baking sheet.
Bake in oven until golden.
Remove from oven.
Allow to cool for a 3-5 mins.
Rub each crostini with clove of garlic.

Add a splash of olive oil to a hot skillet then add spinach.
Saute'for 20-25 secs.
Remove from heat & salt to taste.

Spread:
Combine chickpeas, potato, spinach, red onions, lemon zest, lemon juice & salt in a food processor.
With machine running drizzle in olive oil.
If your mixture is more dry side than you like now you may need to add warm water.
Do so a few tablespoons at a time until your spread is a rich, creamy consistency.
Adjust salt & acidicty levels by taste.

Put a spoonful of the spread on each crostini.
Finish with a drizzle of good-quality extra-virgin olive oil & a sprinkling of chives.

ORIGIN:
Mary Margaret O'Keefe, Boston-MA, circa 2000

Comments: 9

Dawne Joy Sep 20, 2006, 9:09am EDT

Thanks

reply to this comment

Jackie C. Sep 20, 2006, 9:12am EDT

Yuummmmmmy.....wait...Spinach...oh no! Even cooked can be bad; hard to cook out the E coli.

Smashed up garbonzos are so underrated!

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Donald H. Sep 20, 2006, 9:23am EDT

Jackie.........Look I am over the spinach scare...! The damned stuff was recalled, it has been cleared so can we get on with eating & using spinach...? E-coli abound everywhere not just in spinach.....!

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Cheri C. Sep 20, 2006, 9:31am EDT

Donald they are still saying here in Mobile not to eat it. So I don't know.

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Peg (Mistress of the Obvious) S. Sep 20, 2006, 9:47am EDT

Substitute arugala, if you can find it.

reply to this comment

Donald H. Sep 20, 2006, 10:04am EDT

Think about this.....spinach has a5-7 day shelf life in bags. All of the spinach that was supposedly contaminated has past the time limit for the shelf life. It has either been recalled or thrown away. If you are going to spend the rest of your life worrying about spinach then you are pathetic. As a public health specialist I know & care about such warnings but it absolutley befuddles me when intelligent people allow themselves to be put into such an ignorant dither.....about such a short-time span thing...! Grow your own, buy organic but to avoid spinach for next 5 years based upon one incident is allowing yourself to succumb to fears that are way beyond realistic.

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Μόףףý ● ķ ~ Sep 20, 2006, 10:54am EDT

You can't even purchase spinach here right now Donald. I was at the grocery store yesterday and it has all been pulled from the shelves. I don't plan on avoiding it for 5 years though. Did someone say they were going to do that? I will probably avoid it until the source has been identified though, however long that takes!

I wish I had the room to grow my own!

Oh, actually it was the organic spinach that was found to be contaminated btw.

reply to this comment

Donald H. Sep 20, 2006, 2:42pm EDT

I bought spinach this morning here. Fresh, non-bagged at 1/2 the bagged price....! I also planted some ina several 5 gallon buckets....!

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O'Keefe's Spinach, Chickpea & Potato Spread

Comments: 9

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