Name: Chickpeas with Tomatoes and Spinach
Yield: Yield: 8 servings
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, finely chopped; 4 cloves garlic, coarsely chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2-inch piece fresh ginger, peeled and grated; 1 fresh Thai chile, seeded and chopped; 3/4 pound baby spinach leaves; 3 cans chickpeas, drained, rinsed and drained again; 4 plum tomatoes, finely chopped; 3 tablespoons extra virgin olive oil; 1/2 cup coarsely chopped flat-leaf parsley; Salt and freshly ground pepper

Directions

Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

On Tonight

Chickpeas with Tomatoes and Spinach

Categories:

Related Pages