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Chickpea Stew With Spinach And Tomatoes
Description:
This recipe is an adaptation of a traditional Greek dish that can be prepared with a minimum of fuss & enjoyed with a maximum of enthusiasm. Wholesome & nourishing, this dish is great with a side of rice or other cooked grains. Keeps for 5 days in fridge. Ingredients: 1/4 cup olive oil 1 cup onion, cut into 1-inch squares with layers separated 1 tablespoon minced garlic 1 tablespoon dried oregano 4 cups (32 ounces) canned chickpeas, drained and rinsed 2 cups (16 ounces) canned crushed Italian plum tomatoes with juice 1 10-ounce bag of fresh spinach, washed and with stems removed 2 teaspoons salt 1/2 teaspoon pepper 1 cup chopped fresh Italian parsley Directions: Heat oil in a 5-quart saucepan. Add onions and garlic. Sauté over medium-high heat until onion turns translucent. Add oregano, chickpeas and tomatoes and cook for 3 minutes. Stir in the spinach and sauté until the spinach just starts to wilt. Remove from heat, add salt, pepper and parsley and stir until well blended.  Recipe Summary: Yield: 8 servings Comments: Other recipes by White Rose Inns: Fruit Stuffed Brie Wheel Vegan Tofu Scramble Shrimp Egg Foo Yum Mediterranean Omelet Tazmanian Toffee Crunch (Chocolate Almond Brittle) Mocha Pecan Pie Gingered Pineapple Salsa With Toasted Coconut Fruit Vinaigrette Thai Peanut Sauce Mint Couscous Eggs Monterey Guacamole Easy Hollandaise Sauce Apricot-ginger Sauce Wisconsin Beer Cheese Soup Caribbean Chocolate Bananas | |
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