WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Friday, January 23, 2015

SPINACH WITH CHICKPEAS

I love spinach and I love chickpeas. I am not crazy about raisins so I omit them. This is a healthy recipe I got from LifeScript.
  • 2 pounds baby spinach
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot paprika
  • 1/2 cup golden raisins
  • 1/2 cup reduced-sodium chicken broth, or vegetable broth

1
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
2
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.