Tomato Chickpea Spinach Recipe

Spinach, Chick Pea & Coconut Curry

Chickpea, Spinach & Tomatoes

Chickpeas are one of my favourite foods to have on hand. They can go from can to plate in a very short time and can be used for a main course, a side dish or desert. 

I tried the following dish last night, a friend who also loves chickpeas and quick meals gave it to me. I made a few changes based upon my experience with chickpeas.

Ingredients:

2- tbsp extra- virgin olive oil

1- medium onion diced

1- tsp crushed chilies

1 tbsp- tomato paste

1- 796 ml (28oz) can diced tomatoes, I always have these on hand

1- 540 ml (19 oz) can chickpeas. be sure to drain and rinse thoroughly

 3- cups frozen spinach

Sea salt and black pepper to taste.

Preparation:

1- In sauce pan bring water to boil & add spinach.

2- Boil until spinach is soft about 2 minutes drain and set aside

3- In a bigger sauce pans add 1 tbsp olive oil and saute onion, garlic, crushed chilies and sea salt for about 3-4 minutes

4- add tomato paste let cook for one minute

5- Add tomatoes, chickpeas bring to boil

6- Reduce heat and simmer for about 30 minutes

7- In skillet, heat remaining olive oil add spinach

8- Stir in chickpea mixture.

Serve and enjoy.

I always keep a couple of cans of chickpeas on hand because they are so useful. I prefer the canned over the dry variety simply for the difference in time that it takes to prepare them. You simply rinse and use.

I often rinse a can of chickpeas and then put them in a sealed container so that I have them handy. This way I can toss them in a salad for that extra crunch or sue them to flavour a stew or make a side dish with chicken or pork.

A mixture of frozen baby green peas and chickpeas with a dab of butter and some black pepper when served as a side dish,  add nourishment and flavour to pork chops, for example.

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Comments 11 comments

Jo Brown profile image

Jo Brown 7 years ago from North of the Border

Excellent, quick and easy recipe, a keeper.

I like starting with dried chickpeas in recipes. It is a big headache with the soaking and cooking, but the flavour is superior.


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

I always have dried chickpeas and kidney beans on hand but there are times when I need a fast meal. Thanks for stopping by.


CJStone profile image

CJStone 7 years ago from Whitstable, UK

Lovely! I'm a fan of chick peas too, and will definitely try this.


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

enjoy, thanks for stopping by.


countrywomen profile image

countrywomen 7 years ago from Washington, USA

Nice vegetarian recipe. We have an Indian recipe called "Chole" which is really good with bread.


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

I will have to see if I can find a recipe for chole, thanks for stopping by.


countrywomen profile image

countrywomen 7 years ago from Washington, USA


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Thanks, I will.


Jo Brown profile image

Jo Brown 7 years ago from North of the Border

countrywomen, I checked out your link and it is great. "Aunty" is wonderful. Can't wait to try the recipe.


countrywomen profile image

countrywomen 7 years ago from Washington, USA

Bob & Jo- Chole tastes best with Bhatura (an Indian bread)

http://www.youtube.com/watch?v=rmxjvnk2S7M


Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Thanks I will have to try this.

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