Chickpea and Spinach Stew

By á-2191

Ingredients

• 2 tablespoons virgin olive oil
• 1 small onion -- finely chopped
• 3 garlic clove -- minced
• 2 pinches red pepper flakes
• 1 teaspoon rosemary -- minced
• 1/4 cup parsley -- chopped
• 1 cup tomatoes, fresh or canned -- diced
• 3 cups chickpeas -- cooked or canned
• salt and pepper
• 2 bunches spinach -- stemmed, washed, wet

Details

Servings 4

Preparation

Step 1

In a wide saute pan, heat the oil over high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary and half of the parsley. Saute for 2 minutes, then lower the heat to medium and cook, stirring frequently, until the onion is soft, about 12 minutes. Add the tomatoes and simmer for 15 minutes. Meanwhile, cook spinach in the water clinging to its leaves until tender. Add the spinach to the chickpeas, taste for salt and season w/pepper. Garnish with the remaining parsley.