Earlier this week, Karis shared about making a meal for friends and family who are going through a difficult time. Sometimes when there’s a friend or family in need, we can get a bit flummoxed by what we might do to help. Meaning well, we ask “if you need anything, let me know.” Sometimes these challenges can get deep and someone going through a recent cancer diagnoses, surgery, death of a family member, or even the joy of a new baby may be too overwhelmed to even think about what they need.

What they do need, for sure, is to eat. Open their refrigerator; are there eggs, milk, bread, fresh fruit? Is there something in there to eat for at least three days? Volunteer, “I’m going to bring dinner on Tuesday” and help start a Meal Train. Never have I been met with a “No thank you.” Even if they say, “oh, I don’t need anything, my mom or sister are coming,” out of town family or friends may not know the local market, and they too may be overwhelmed and would welcome a home cooked meal.

Making a meal for a friend in need is not the time to try out a new recipe, or bring something that has complex warming up and plating instructions. If you’re thinking “Well, I want to make something special,” I promise you your tried and true home-cooked yumminess from the heart is special. Remember what might be the usual to you, or played out for your family, can be brand new and delicious to someone else.

Since my husband and oldest son are vegetarians, I make this simple chickpea and spinach stew to serve over rice. It’s easy to make, wholesome and nutritious. The timeless trio of onion, garlic and parsley sautéed gives this dish a brightness that elevates all the other ingredients. You can also play around with those too; use swiss chard instead of spinach, white beans instead of chickpeas. With a recipe as simple and easy as this, you can modify it to please any palate.

Serve this Chickpea and Spinach stew over rice or couscous

Mash about a third of the chickpeas before adding the spinach.

Chickpea & Spinach Stew

Serves 4

Ingredients

3 tbs olive oil
1 small onion, finely chopped
3 garlic cloves, chopped
1/3 cup chopped flat leaf parsley
1 cup peeled, diced tomatoes fresh or canned
3 cups cooked chickpeas or 2 15oz cans, rinsed
1 cup vegetable broth
2 bunches of spinach stems removed
1/2 tsp salt
pepper to taste

Instructions

In a sauté pan, heat the olive oil over medium heat.
Add the onion, garlic and parsley and cook until onion is soft, about 7-10 minutes.
Add the tomatoes, chickpeas and vegetable broth, let simmer covered for about 10 minutes.
After 10 minutes take a fork and mash about a 1/4-1/3 of the chickpeas in the pan. Salt and pepper to taste
Add the spinach and cover until wilted, then mix it all together and let cook for 3-4 minutes, mix again and adjust seasoning.

Serve over a bed of rice, couscous, quinoa or bulgur.

Finish with glug of olive oil.

Notes

This recipe was adapted from “Vegetarian Cooking for Everyone” by Deborah Madison