Chickpeas with Spinach and Tomatoes

These stewed garbanzos work well with rice, potatoes, couscous or on their own.
Ingredients:
3 tablespoon(s) olive oil
1 small onion - peeled and small diced (Learn How)
1 teaspoon(s) ginger - peeled and brunoise (Learn How)
2 garlic cloves - peeled and minced (Learn How)
1 tablespoon(s) tomato paste
1 cup(s) diced tomatoes - drained
1 teaspoon(s) cumin
1 teaspoon(s) turmeric
2 cup(s) - chickpeas - drained and rinsed
1 cup(s) - chicken stock (white)
1 cup(s) heavy cream
1/2 teaspoon(s) red chile flakes - ground
1 pinch salt and pepper
3 cup(s) spinach - julienned
1 lemon - cut into wedges

Steps:

-Heat a Dutch oven to medium-high. Add the oil and then the onions.

-Turn the heat down to medium and saute the onions until translucent.

-Add the ginger and garlic, and saute for 2 minutes over medium heat.

-Add the tomato paste, tomatoes, cumin and turmeric, and saute for a minute.

-Add the chickpeas, stock, cream and chile flakes.

-Cook over medium to medium-low heat for approximately 25 minutes. The liquid will reduce into a nice, thick sauce.

-Once this happens, add the spinach and seasoning. Remove from the heat.

-Garnish with lemon wedges.

Please log in to post your comment. If you don't have an account register here.