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Tomato Spinach Chickpea Simmer

By The Canadian Living Test Kitchen

Tested till perfect

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Tomato Spinach Chickpea Simmer

Tomato Spinach Chickpea Simmer
Photography by David Scott

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 265
pro 10 g
total fat 9 g
sat. fat 1 g
carb 41 g
fibre 9 g
chol 0 mg
sodium 739 mg
% RDI: -
calcium 17
iron 42
vit A 64
vit C 65
folate 74

Ingredients

  • 2 tbsp extra-virgin 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 tbsp tomato paste
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 tsp paprika
  • 1 8 oz/250 g bag spinach, trimmed (about 6 cups/1.5L)

Preparation

In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion, 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.

Meanwhile, in skillet, heat remaining oil over medium-high heat; saut?pinach until wilted, about 3 minutes. Stir into chickpea mixture.

Additional information : Variation
Tomato Spinach Chickpea Simmer with Tilapia: Place 4 tilapia fillets (1-1/2 lb/750 g) on foil-lined baking sheet. Drizzle with 1 tbsp (15 mL) each lemon juice and extra-virgin olive oil; sprinkle with 1/4 tsp (1 mL) each salt and pepper. Broil until fish is golden and flakes easily when tested, about 7 minutes. Serve with chickpea mixture.

Source : Canadian Living Magazine: October 2007

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