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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4 as an entree with rice or 6 as a side
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Ingredients
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1
jar Tomato Bliss Oven-Roasted Tomatoes (16 ounces)
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15.5 ounces
tin chick peas rinsed and drained
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4 tablespoons
olive oil
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1
large garlic clove, minced
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1/2
red onion, peeled and chopped
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2
carrots, peeled and chopped
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2-3
dried chilies de Arbol
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1 cup
white wine
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1 pound
baby spinach
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2
handfuls of flat parsley, chopped
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salt and pepper
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squeeze of lemon
Directions
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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.
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Pour in 1 cup wine and reduce.
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Add oven-roasted heirloom tomatoes and reduce for 5 minutes.
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Add the chickpeas and spinach. Check for seasoning and cook for about 5 more minutes, or until warmed through.
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Add the chopped parsley and dress with a little extra virgin olive oil and lemon (if you wish) before serving.
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