Chickpeas with Tomatoes, Spinach & Feta
(from kylerhea’s recipe box)
NUTRITION ESTIMATE Per Serving (a generous 1 cup), without/with anchovies: 223/227 Calories; 7g Tot Fat; 3g Sat Fat; 12/14mg Cholesterol; 596/670mg Sodium; 32g Carb; 7g Fiber; 6g Sugar; 9g Protein.
WEIGHT WATCHERS Old Points 4, PointsPlus 6
ALANNA’s TIPS & KITCHEN NOTES
Baby spinach is too tender for cooking, better to use “curly” spinach. It does require careful washing to remove all the grit from growing.
I like the idea of this for a hearty breakfast. Before adding the feta, scoop out four wells in the tomato mixture and slip an egg into each one. Place in a 200F oven until the eggs are almost cooked to the desired doneness. Top with feta and return to the oven for a last minute or two.
Source: Veggie Venture
Serves 4 peopleCategories: Beans, Chickpeas, February2012, Garbanzos, Main Dish, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped in large pieces
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 2 anchovy filets, optional (omit for vegetarian dish, Note to Vegetarians)
- Pinch red pepper flakes
- 1 15-ounce can diced tomatoes
- 1/2 cup water
- 1 can chickpeas, rinsed and drained
- 2 ounces fresh curly spinach (see TIPS), about 2 cups cut into ribbons
- 2 ounces feta, crumbled
- Fresh cilantro or parsley, chopped
Directions
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In a large skillet, heat the olive oil on MEDIUM until shimmery, add onion and garlic as they’re prepped, stirring to coat with oil. Let cook gently until onions begin to soften.
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Stir in tomato paste, anchovies and red pepper flakes and work into mixture, cook for 1 minute. Stir in tomatoes and water and bring to a simmer. Adjust heat to maintain a slow simmer and simmer for about 20 minutes.
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Stir in chickpeas and heat through. Stir in spinach and let cook for about 3 minutes, just until soft. Sprinkle feta across the center and cilantro or parsley around the edge. Let feta soften for 1 – 2 minutes, then serve immediately.