All that talk the other day about Donna Hay had me flipping through her oversized book, Off The Shelf, for one last dish. See, it’s due back in the library very soon, and by very soon, I mean overdue. But that’s a problem that I’ll need to figure out between me and my library lady. I do know that the book has been the sleeper in my library stash. I picked out some big names in the last haul home, including James Beard and Craig Claiborne, but I seem to keep going back to "Off the Shelf." When I was reminded by the above mentioned chicken dish, I figured it was worth the last dip inside to see what I could find. This also coincided with one of my busiest days, and the thought of not having to expend too much effort felt like a worthy cause. I took her mantra to heart, and tried to find something that was nearly completely in my pantry.
This recipe is a little less overwhelming than the chicken one I mentioned. And that’s fine. Not every recipe has to knock your socks off. But, of course, that didn’t stop me from tinkering. And the one thing this recipe reminded me of was Jamie Oliver, who had a bean salad much like this one, but he added some anchovies for additional body. Sure enough, that really helped to heft up the dish, and add another layer of flavor. It isn’t completely necessary; it’s perfectly fine the way it is. I just happened to have the anchovies in the pantry, so it was fair game.
- 1 can (14 oz) chickpeas, drained
- 1 garlic clove, crushed
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Small handful chopped parsley
- Shaved parmesan cheese
- Salt and pepper
- Baby spinach
- 1/2 anchovy (optional)
Combine the chickpeas, garlic, olive oil, lemon juice, parsley, and anchovy (if you’d like). Season with salt and pepper. Let marinate for 30 minutes or so.
When ready to serve, toss with baby spinach. Shave some wonderful parmesan over top and eat.