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.
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.
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.