Middle eastern chickpeas

Yield: 6 servings

Measure Ingredient
2 10 Oz Bags Fresh Spinach
2 tablespoons Olive Oil
1 large Onion; chopped
3 Garlic Cloves; minced
3½ cup Cooked; Or 2-15 Oz Cans
; Chickpeas
1 cup Peeled And Seeded And Diced Tomatoes
¼ cup Tomato Paste
¼ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper

Remove stems and rinse spinach. Cut spinach into thin strips. Set aside.

Heat the oil in a large, nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until onion is translucent, about 3-4 minutes. Drain liquid from chickpeas and add 1 cup drained liquid to the onion mixture. Stir in tomatoes, tomato paste, salt and pepper and bring to a boil.

Stir in spinach until wilted. Stir in drained chickpeas. Simmer, covered, 25 minutes or until vegetables are tender.

NOTES : From "The No Tofu Vegetarian Cookbook" Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0l.

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