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Chickpeas
4 servings
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
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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Chickpeas 01