We had this for the first time Sunday dinner January 6, 2012. I served it over quinoa. I think this alone with the quinoa would make a good meal. Maybe add a small salad.
INGREDIENTS -
2 tsp olive oil
1 chopped onion
3 minced cloves of garlic
1 tsp dried oregano
1/4 tsp hot pepper flakes
1/4 tsp salt
2 TBL tomato paste
1 28 oz can diced tomatoes
1 19 oz can chickpeas, drained and rinsed
1 tsp paprike
8 oz of spinach...about 6 cups
PREPARATION -
In large saucepan, heat 1 TBL of olive oil over medium heat and saute onion, garlic, oregano, hot pepper flakes, and salt until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas, and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Add spinach and stir until wilted.
INGREDIENTS -
2 tsp olive oil
1 chopped onion
3 minced cloves of garlic
1 tsp dried oregano
1/4 tsp hot pepper flakes
1/4 tsp salt
2 TBL tomato paste
1 28 oz can diced tomatoes
1 19 oz can chickpeas, drained and rinsed
1 tsp paprike
8 oz of spinach...about 6 cups
PREPARATION -
In large saucepan, heat 1 TBL of olive oil over medium heat and saute onion, garlic, oregano, hot pepper flakes, and salt until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas, and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Add spinach and stir until wilted.
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