They say that imitation is the sincerest form of flattery. I agree but with a twist- imitation is good but well executed inspiration is far superior. In the kitchen, imitation of your favorite chefs by dutifully following their recipes down to the last letter is sure to net good results, but also predictable results. Sometimes you need to shake it up a little by adding something new or unexpected into the mix. Taking risks in the kitchen, even small risks like tossing in a spoonful of a new spice you never tasted before, can result in the kind of creative, mouth watering meals that make all your friends and family want to hang out at your place. And if taking a risk doesn't work and you hate the way it tastes, well, then don't do it again. It's that easy. So don't be afraid to fail in the kitchen, especially if you're cooking for just yourself.
I recently patronized my favorite Spanish tapas restaurant, which has an amazingly delicious dish called spinach and chickpea casserole on its menu. I loved this dish so much that I had to make it part of my own culinary repertoire. So, a few days ago, I made it at home. I followed the taste sensations I remembered from my dining experience- olive oil, spinach, chickpeas, garlic, lemon and cumin. Fortunately, it was a simple dish to recreate and I was really psyched to discover that my version tasted exactly like the original dish. Yesterday, I cooked it again but I wanted to do something to make the dish my own so I rummaged through my spice cabinet looking for something to add. I pulled out adobo seasoning, smoked paprika, all kinds of dried chilies, anything with a Spanish or Mexican connection. Then I noticed the bottle of nigella seeds I picked up last month at the local spice shop. Before I saw them in the shop I had never heard of nigella seeds, which look like tiny jet black pods and have a faintly sweet onion-like aroma. Nigella seeds are quite beautiful and once I smelled them there was no way I could resist the purchase even though I had no clue how to use them. I decided to add a small spoonful to my recipe because I figured that adding something faintly onion-y to a dish dominated by cumin and garlic would probably have a good pay-off. And let me tell you, it sure did. The original dish is fantastic but the addition of the nigella seeds not only tasted great, but also added texture and visual interest because the teeny black specks are gorgeous against the golden chickpeas and the dark green spinach.
So, my friends, give this recipe a try and be bold enough to play around with it to make it your own. If you come up with something spectacular, post it in the comments!
SPINACH & CHICKPEAS WITH GARLIC
printer friendly recipe
1 15 ounce can chickpeas, drained
8 ounces baby spinach, chopped small
2 teaspoons olive oil
3 big garlic cloves, minced
1 1/2 teaspoons cumin
3/4 teaspoon nigella seeds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
juice of half a lemon
Heat olive oil in a large saute pan with high sides over medium heat.
Add garlic and nigella seeds. Saute until garlic is fragrant and beginning to lightly color on the edges, about three minutes. (The nigella might pop a little so watch out for a few flying seeds!)
Add the spinach and saute until most of the spinach starts to wilt.
Add the chickpeas and saute until all the spinach is wilted.
Add the remaining ingredients, except lemon juice, and mix thoroughly. Continue cooking for a few minutes to allow the flavors to blend. Stir frequently.
Remove from heat. Add lemon juice and stir well.
Serve hot or at room temperature.
Serves 4 as a side dish or 2 as a meal.
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