Middle Eastern Chickpeas with Spinach

This was one of the first recipes that we deemed “company worthy.” It has such a lovely mix of flavours in this dish – spinach, chickpeas, lovely spices with a nice citrus splash, and a mint yogurt sauce to top it off. We usually serve it over orzo, but it works well with pita or rice as well. Not only is it super tasty, but it’s quite healthy and super quick to prepare as well. It’s hard to beat that combination.

It had been awhile since we’d made it, and we really enjoyed rediscovering it. It’s from one of our many Moosewood cookbooks: Low-Fat Favorites.

Artichoke Soup Provençal

Our collection of Moosewood Restaurant cookbooks were extremely good to us in our early days of cooking as apartment dwellers, but it wasn’t until we had been living in the house and were looking for something a little different that we stumbled upon this recipe for Artichoke Soup Provençal.

Although it seemed almost too simple to even be worth trying, the delicious blend of citrus, sherry, saffron and vegetables won us over at first taste and made it a household favourite.

Here’s the recipe: