Comments on: That chickpea and spinach dish

By: neo-neocon

neo-neocon — Fri, 31 Dec 2010 20:12:28 +0000

rickl: use all the chickpeas in the 16-oz can! It doesn’t matter! It’s fine!! ARGHHH!

By: rickl

rickl — Fri, 31 Dec 2010 19:29:06 +0000

I just got back from the grocery store and the smallest can of chickpeas they had was 16 oz, and they didn’t have tomato paste in a tube. I’ll look in other stores, or else I’ll have to find another recipe that also uses chick peas and tomato paste so I don’t waste any.

I did try tomato paste as a sandwich spread yesterday with my bologna sandwich and it was pretty good.

By: Alan

Alan — Thu, 30 Dec 2010 01:30:25 +0000

Oh, I meant to add the “BBQ sauce” version also includes smoked paprika along with the vinegar and molasses or brown sugar. Sort of reminds me of BBQ potato chips

By: Alan

Alan — Thu, 30 Dec 2010 01:28:14 +0000

Neo, a few variations on your recipe that I like:
Neo’s recipe, include a sprig of rosemary and finish the cooking with a splash of vinegar, let it boil off to leave the flavor behind.

Neo’s recipe, add a tsp or two of smoked paprika.

A friend likes the “Memphis BBQ sauce” version that includes no rosemary, but add vinegar (especially cider vinegar rather than wine vinegar) and some molasses. That one doesn’t ring my chimes, but you may like it.

By: rickl

rickl — Thu, 30 Dec 2010 01:08:11 +0000

That’s interesting, Gringo. I make a sandwich most days for work. I’ll try tomato paste in lieu of mayonnaise or mustard.

By: Gringo

Gringo — Thu, 30 Dec 2010 00:50:38 +0000

rickl
bought the smallest can I could find (about 5-6 oz.) and put it in a small plastic container in the refrigeratorI’ve only been making it every couple of weeks or so, and the last couple of times I opened the tomato paste container, there was a small spot of white mold on the surface.

No need to be stingy with tomato paste. It goes with everything. Even some instant pizza. On a piece of toast, sprinkle some salt and spread on 1 tsp of olive oil. Spread on tomato paste. Press a clove of garlic on it, if you like.

Soup. Beans. Saute onions [in 1 tb oil] and add 1-2 eggs and 1 tb tomato paste when onions are soft etc. Scrambled eggs w Italian flavor. garlic and herbs to taste.

No need to have tomato paste go moldy. It can be used many, many ways.

By: rickl

rickl — Thu, 30 Dec 2010 00:34:43 +0000

Thanks, neo. It sounds pretty good, and I’ll probably give it a try soon. I should eat more greens.

Currently there’s only one recipe I use that calls for tomato paste (meatloaf), and it only calls for one tablespoon. I bought the smallest can I could find (about 5-6 oz.) and put it in a small plastic container in the refrigerator. I’ve only been making it every couple of weeks or so, and the last couple of times I opened the tomato paste container, there was a small spot of white mold on the surface. Since the paste still smelled OK, I removed the area with the mold using a spoon. The rest of it seems OK and I’ve been using it. So far I haven’t gotten sick or anything.

If the mold was more widespread I’d discard it, of course. I’ll have to look for tomato paste in a tube. I’ve never heard of that and it seems like a sensible way to package it for use in recipes that only require a small amount.

By: suek

suek — Thu, 30 Dec 2010 00:31:07 +0000

>>However, they are quite expensive compared to a small can of tomato paste.>>

Very true. I would normally use a can as well…but hubby has discovered the pleasures of kitchen creating in his retired years, so a tablespoon here and a tablespoon there can add up.

I have _one_ tube. I don’t expect to use it up very fast.

By: neo-neocon

neo-neocon — Wed, 29 Dec 2010 18:07:47 +0000

suek: yes, the unused tomato paste always bugs me because I don’t like waste. I used to buy these tubes of tomato paste which allow you to squeeze out just the quantity you want and refrigerate the rest of the tube for a long time. However, they are quite expensive compared to a small can of tomato paste. In recent years I’ve used the small can and saved it for a while in the fridge, and then if I haven’t used the rest in fairly short order I throw it out.

By: neo-neocon

neo-neocon — Wed, 29 Dec 2010 18:05:37 +0000

rickl: it’s the sort of recipe that changes every time, as the spirit moves me, and all versions have been good.

However, since you asked, I’ll try to oblige. Know, however, that this is just one arbitrarily chosen version, and some of these quantities are guesses, because I don’t measure. “To taste” (particularly with salt) means you add a bit and then taste the mixture to see whether it’s enough.

2 T olive oil
approx 4 oz can chickpea (pastene or goya are about right)
2 T tomato paste
1/2 tsp salt
8 oz spinach, raw

Servings vary wildly depending on who is eating it and how big the appetite. But I’d say 3 fairly decent-sized portions, 4 small, 2 large. I’ve never frozen it so I don’t know; you could certainly try it.