How To Prepare
In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion, garlic, oregano, and hot pepper flakes until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Meanwhile, in skillet, heat remaining oil over medium-high heat; saut?pinach until wilted, about 3 minutes. Stir into chickpea mixture.
Additional information : Variation
Tomato Spinach Chickpea Simmer with Tilapia: Place 4 tilapia fillets (1-1/2 lb/750 g) on foil-lined baking sheet. Drizzle with 1 tbsp (15 mL) each lemon juice and extra-virgin olive oil; sprinkle with 1/4 tsp (1 mL) pepper. Broil until fish is golden and flakes easily when tested, about 7 minutes. Serve with chickpea mixture.
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- 16 oz cooked chicken breast
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 chopped onion
- 3 minced cloves of garlic
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) hot pepper flakes
- 2 tbsp (30 mL) no salt added tomato paste
- 1 can (28 oz/796 ml) diced tomatoes
- 1 can (19 oz/540 ml) no salt added chickpeas, drained and rinsed
- 1 tsp (5 mL) Paprika
- 1 8 oz/250 g bag spinach, trimmed (about 6 cups/1.5L)
Ingredients
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