i am one of those people who can eat the same thing for lunch every day, for weeks at a time. that’s why i love making a big batch of something delicious on sunday or monday and then doling it out one serving at a time for the rest of the week. i truly believe i hit the jackpot with my lunch choice for this week – smitten kitchen’s spinach and chickpeas – YES.
my only modifications – i used whole wheat bread because that is what we had on hand. and instead of just cumin, i used a blend of north african spices from my friend chef wadi’s line of spices, spice trail. the dry harissa blend was just the right choice for this recipe. it added extra tang and extra heat.