HOME > Chowhound > Manhattan >

Trying to recreate Moustache's spinach and chickpea deliciousness

alignment Aug 11, 2009 04:48 PM

Hi! I'm new to the boards, and although I've been reading for a while, I was compelled to post for the first time today. I used to live in Manhattan (since moved far upstate), and still remember how much I loved the spinach and chickpea dish at Moustache (they call it a "salad," but I recall it as having all been cooked together -- here is the URL for the menu: http://www.moustachepitza.com/salads....).

It has (as the menu says) tomatoes (or tomato sauce), lemon juice, and onions (which had been cooked, if memory serves). I read online in a posting on Chow.com from 2003 from someone re-creating this same dish that it may also have had harissa.

It was so, SO very good. I have been looking all around for a recipe approximating this -- I bet it's simple, and I would be thrilled if someone either had the recipe or a close approximation.

(If I've posted in the wrong place, please let me know that too!)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. goodhealthgourmet RE: alignment Aug 11, 2009 05:15 PM

    scroll down to the bottom of the page:
    http://www.nytimes.com/2003/11/16/mag...

    enjoy!

    2 Replies
    1. re: goodhealthgourmet
      alignment RE: goodhealthgourmet Aug 11, 2009 05:28 PM

      Goodhealthgourmet, thank you so much!! I *thought* I had looked everywhere...

      Really appreciate it!

      1. re: alignment
        goodhealthgourmet RE: alignment Aug 11, 2009 05:49 PM

        my pleasure :) i hope it turns out to be as wonderful as you remember!

    2. s
      shirala RE: alignment Jun 18, 2013 03:37 PM

      I haven't lived in NY for 12 years, but I have a taste memory of that spinach chickpea dish! I've made it several times over the years, using the NY Times recipe linked to below. I can say that the recipe is close, but I've gotten closer making a couple of adjustments: I use 1 large spanish onion, just over half the tomatoes (I use the Pomi crushed tomatoes in the box), and I use 1.5 times the spinach. Otherwise it's too onion-y and tomato-y and not spinach-y enough. I also add more salt and more lemon than the recipe calls for. It's pretty darn close!

      3 Replies
      1. re: shirala
        alignment RE: shirala Jun 18, 2013 08:42 PM

        What a treat to see your note about the recipe tweaks today!

        Yes, it should be very spinach-y, I quite agree! And can there every be enough lemon, really? :)

        Do you have a favorite kind of harissa you use to make it?

        1. re: alignment
          s
          shirala RE: alignment Jun 18, 2013 09:31 PM

          I just made it today using the Harissa from the olive bar at Whole Foods and I like the result. Just a hint of spice. Also forgot to mention that fresh chickpeas help too. I make a big batch and freeze what I don't use in the spinach dish. Is Moustache still open?

          1. re: shirala
            alignment RE: shirala Jun 18, 2013 09:54 PM

            Those are great tips, thanks! Not sure if Moustache is still open these days — I am in the SF Bay Area and don't get back to NYC often enough.

      Show Hidden Posts