Chickpeas With Baby Spinach in Tomato Sauce

Easy and tasty dish, go great with my favorite Chipotle Mashed Sweet Potatoes. Special for Meatless Monday. Recipe adapted from The New York Times.


Yield: 4 servings (about 1/2 cup each)

1/2 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt and pepper
2 cans of tomato juice (10 1/2 oz.)
1 (15-oz.) can chickpeas, drained and rinsed
1 6-oz. bag baby spinach


Heat large, heavy saucepan over medium heat, spray with cooking spray and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato juice and 1/2 teaspoon salt. Cook, stirring for one to two minutes. Add the chickpeas and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt, and serve.

1 serving is about 124 calories

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