Middle eastern chickpeas
6 servings
Ingredients
| Quantity | 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 |
Directions
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.