Chickpea Tomato + Spinach Stew

Quick + delicious - serve with grains, especially black rice + green salad

Ingredients

• 2 cans of chickpeas, drained  or 3 cups cooked chickpeas

• 2 onions, chopped

• 6 cloves of garlic, minced

• 2 containers ripe baby tomatoes, cut in half

• 2-3 Tbs tomato paste

• 1 14-oz jar of marinara sauce of your choice

• Salt + pepper

• Olive oil

• Sriracha spice (I use the Cape Spice grinder)

• 1 large bunch spinach, washed, sliced very thin

• Avocado

Instructions

• Sauté onions in a dash of olive oil until translucent

• Add garlic and sauté for another 5 min

• Add tomatoes, paste and marinara

• Add salt and pepper and sriracha spice

• Simmer for 15-20 min or until tomatoes have broken down

• Add chickpeas and simmer for 5 min

• Just before serving add spinach, mix through until wilted. No more than 5 min

• Enjoy either over black rice or on toasted sourdough bread topped with avocado

Notes

• Serves 6-8

• Use whatever ripe tomatoes you can find. This dish is better when tomatoes are in season

• You can use chard instead of spinach or any other green of your choice

• Tomato Paste Tip: To avoid wasting the leftover tomato paste, freeze one tablespoon portions in an ice tray and pop into a zip bag once frozen for use at a later time

• You can use any chili type of spice like harissa that you have instead of sriracha