This is a hummus-type spread (but a little more chunky) that can be used for breakfast, lunch or dinner. Just add egg, arugula, goat cheese, avocado, or tomato on toasted bruschetta. I love this any time of day.
1 TBSP olive oil
1 clove garlic, smashed
1 red onion, diced small
1 carrot, diced small
1 celery stalk, diced small
1 tsp red chile flakes
1/2 cup white wine
1 15-oz can of garbanzo beans, drained and rinsed
1 bunch spinach
1/2 bunch parsley, roughly chopped
Heat the oil in a large saute pan. Add the garlic, onion, carrot, celery and chile flakes. Cook until soft and translucent. Deglaze with white wine and reduce completely. Add garbanzo beans and the spinach, along with 1/4 cup water. Stew for 20 minutes, adding more water if needed. In the last few minutes, add the parsley. Roughly mash with a potato masher. Cut the bread into slices, drizzle with olive oil and grill until charred on the edges. Spread the mix on the bread and top with favorite toppings!
During my beautiful, sunny, 44 degree run this morning, I listened to a sermon by Shane Hipps of Mars Hill Church in Grand Rapids, Michigan. The teaching is one that should be heard by all women. I encourage you to sit, run, bike or lay down and accept the love that we are told to surrender to.
http://marshill.org/teaching/2011/08/21/love-makes-it-easy/
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