Spinach With Chickpeas Over Cutlets
In this recipe my Calabrese roots combine with the rich spices of Sicily to bring a dish that can be divided in two. Spinach With Chickpeas over Cutlets is really two dishes; the spinach and chickpeas is all vegetarian (that can stand alone), and the cutlet is added for depth. You can choose to eat either together or separately.
The star of the vegetables: Tumeric
Tumeric is relative of Ginger that originated in Southern India, but has now traveled all over the globe. It should always be added at the beginning of the cooking process with onions or garlic. Moroccans combine Tumeric with Saffron. It is used in Sicilian cooking as part of the Moroccan influence.
It is known for its medicinal properties and the health benefits are endless. A good article on health benefits: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section3
The ingredients come together easily and the aroma is divine!!
Let it cook until most of the liquid absorbs.
Cut the tenderloin into equal pieces and then clean excess fat. 
The cutlets in egg wash and then breaded.
Spinach with Chickpeas over Cutlets
The warmth of the tumeric stands out.
Ingredients
Spinach with Chickpeas
- 2 tbsp olive oil
- 1 clove garlic
- 1 large onion
- 1 tsp tumeric
- 1 tsp Italian Seasoning
- 1 can chickpeas wash and drain
- 1 cup vegetable broth
- 4 cups baby spinach
- salt to taste
- pepper to taste
The Cutlets
- 1 pork tenderloin cut and tenderised
- 1 cup Italian Seasoned Breadcrumbs any brand you prefer
- 2 eggs beaten
- 1/2 tsp salt add to bread crumbs
- 1/4 tsp pepper add to bread crumbs
- 3 tbsp canola oil frying
Roasted Red Pepper
- 1 red pepper
- olive oil
Instructions
Spinach and Chickpeas
-
Place the olive oil in a pot and heat. Add the garlic and cook for a few minutes. If you like, you can remove the garlic; it's purpose is to infuse the oil.
Add the onion, tumeric and Italian seasoning. Soften for about 3 minutes.
Place the chickpeas in the pot and stir.
Pour in 1 cup vegetable broth, cover and cook on medium for 3 minutes.
Add the spinach and now let it cook uncovered until all the broth is gone.
The Cutlets
-
Cut the pork tenderloin into 8 equal pieces.
Cover with plastic and pound with a meat mallet.
Dip into egg and then into breadcrumbs.
Heat canola oil and fry for a minute on each side.
Remove onto paper towels.
Plating
-
Cut the red pepper into slices and coat with olive oil
Roast the red pepper at 375 F for 20 minutes.
Place the spinach and chickpeas in a ramekin and invert onto a plate.
Put one or two cutlets on plate next to vegetables.
Use the roasted red pepper to garnish. It also gives it another depth of flavour.
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