Oven-Roasted Heirloom Tomatoes with Spinach and Chickpeas

Directions

1. Heat 4 Tbs. olive oil in a pan, when warm add garlic, chopped onion, and carrots; sweat until soft about 10 minutes. Season with salt, pepper, and the chilis de Arbol.
2. Pour in 1 cup wine and reduce.
3. Add oven-roasted heirloom tomatoes and reduce for 5 minutes.
4. Add the chickpeas and spinach. Check for seasoning and cook for about 5 more minutes, or until warmed through.
5. Add the chopped parsley and dress with a little extra virgin olive oil and lemon (if you wish) before serving.