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