No Tofu: Middle Eastern Chickpeas

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* Exported from MasterCook II *

 

Middle Eastern Chickpeas

 

Recipe By : Susan Sassaman Claessens

Serving Size : 6 Preparation Time :0:00

Categories : Chickpeas

 

Amount Measure Ingredient -- Preparation Method

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2 10 Oz Bags Fresh Spinach

2 Tbs Olive Oil

1 Large Onion -- chopped

3 Garlic Cloves -- minced

3 1/2 Cups Cooked, Or 2-15 Oz Cans Chickpeas

1 Cup Peeled And Seeded And Diced Tomatoes

1/4 Cup Tomato Paste

1/4 Tsp Salt

1/4 Tsp Freshly Ground Black Pepper

 

Remove stems and rinse spinach. Cut spinach into thin strips. Set aside.

Heat the oil in a large, nonstick skillet over medium heat. Add the

onion and garlic and cook, stirring occasionally until onion is

translucent, about 3-4 minutes. Drain liquid from chickpeas and add 1 cup

drained liquid to the onion mixture. Stir in tomatoes, tomato paste, salt

and pepper and bring to a boil.

Stir in spinach until wilted. Stir in drained chickpeas. Simmer,

covered, 25 minutes or until vegetables are tender.

 

 

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NOTES : From " The No Tofu Vegetarian Cookbook "