And so, I vowed to start bringing my lunches to work (I've vowed this many times and relapsed every time). The hard part is bothering to prepare them, the easy part is eating them as they're generally way better than anything I could have bought on the go. Case in point: today's lunch is last night's leftovers, and one of my all-time favorite dishes in my cooking repertoire: Spinach and Chickpeas via Smitten Kitchen. This recipe is too good not to share, I was making borderline obscene yummy noises at my desk.
Make this. Seriously.
I only make minor alternations to this one, but I do find that it's a very flexible recipe if, like me, you're not big on following recipes. Instead of cooking the spinach beforehand, I simply add organic baby spinach to the pot (or at our house a gargantuan 13" All Clad skillet I use for everything ever) at the end and stir until wilted and nicely seasoned. Also, I substitute the red wine vinegar for balsamic, up the garlic and add a hell of a lot more red pepper flakes and smoked paprika (a revelation) than the recipe calls for. Welcome to flavour country!
Happy weekend everybody! I've been corralled into an evening of murder tomorrow night, more on that if I survive!xx
images via studded hearts and smitten kitchen