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.