1In a large sauce pan, saute garlic in olive oil over medium heat until golden.
2Add spices to oil/garlic mixture, let toast for a minute. (Note—spice measurements can be approximated), Next, add the chopped tomatoes, chickpeas and lemon juice. Cover mixture and allow to cook until tomatoes have cooked down to a saucy consistency, about 10 minutes.
3Wash spinach and coarsely chop. Remove chickpea mixture from heat and add spinach. Stir together and serve. Optional—crumble creamy feta or chevre on top.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Skip the syrup—our savory take on the waffle cuts out more than 25 grams of sugar.
Spicy Oven-Roasted Chickpeas
These oven-roasted chickpeas are not only crunchy and spicy, but also tasty and healthy. Toss them with a little olive oil and spices, then throw them right into the oven for a quick and easy afternoon snack. Read more.
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