Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic
- 1 teaspoon curry powder
- 1/2 medium yellow bell pepper, chopped
- 28 ounces canned stewed tomatoes, up to 32
- 16 ounces canned chickpeas, rinsed and drained
- 1/2 cup fresh or canned chopped pineapple
- 2 cups thinly sliced fresh spinach
Instructions
4 servings. Heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and garlic, and cook for 1 to 2 minutes, stirring frequently. Add the curry and cook for an additional 30 seconds. Mix in the pepper, and cook for 3 minutes, or until softened. Stir in the tomatoes, chickpeas, and pineapple. Reduce the heat to medium-low, and simmer for 10 to 15 minutes, or until heated through. Stir in the spinach during the last 5 minutes of cooking. Serve over any whole grain such as whole wheat couscous, millet, quinoa, or brown rice.
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