| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg09 |
6 |
servings |
INGREDIENTS
| 2 |
|
10 Oz Bags Fresh Spinach |
| 2 |
tb |
Olive Oil |
| 1 |
lg |
Onion; chopped |
| 3 |
|
Garlic Cloves; minced |
| 3 1/2 |
c |
Cooked; Or 2-15 Oz Cans |
|
|
; Chickpeas |
| 1 |
c |
Peeled And Seeded And Diced Tomatoes |
| 1/4 |
c |
Tomato Paste |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly Ground Black Pepper |
INSTRUCTIONS
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
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