Tomato Spinach Chickpea Simmer
Servings: 4
Ingredients:
| 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% |
-
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each hot pepper flakes and salt
2 tbsp (25 mL) tomato paste
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 tsp (5 mL) paprika
1 bag (8 oz/250 g) spinach, trimmed (about 6 cups/1.5 L)
Preparation:
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté 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.
Meanwhile, in skillet, heat remaining oil over medium-high heat; sauté spinach until wilted, about 3 minutes. Stir into chickpea mixture.
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; sauté spinach 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »