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Spinach with Chick-peas, Raisins and Pine Nuts

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

You will also find details of Faith's book at the site where you can also order your copy.

"Moroccan food is fragrant, flavorful and fantastically delicious! These two dishes depict the spicy, sun-filled flavorful food of Morocco".


4 Tablespoons olive oil
1 sweet onion, chopped
1 garlic clove, minced
3 tomatoes, peeled, seeded and chopped
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 pound spinach, cleaned
1/4 cup water
3/4 cup chick-peas
3 Tablespoons raisins
3 Tablespoons pine nuts, toasted
salt and freshly ground pepper

  • In a large sauté pan, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 5 minutes.
  • Add the tomatoes, cumin and paprika. Cook for 5 minutes, stirring frequently.
  • Add the spinach, water, chick-peas and raisins. Cover and simmer for 20 minutes.
  • Season with salt and pepper. Taste for additional seasonings.
  • Divide the spinach mixture on to 4 plates and garnish with toasted pine nuts.