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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/4 cup olive oil 1 cup onion, cut into 1-inch squares with layers separated 1 tablespoon minced garlic 1 tablespoon dried oregano 4 cups (32 ounces) canned chickpeas, drained and rinsed 2 cups (16 ounces) canned crushed Italian plum tomatoes with juice 1 10-ounce bag of fresh spinach, washed and with stems removed 2 teaspoons salt 1/2 teaspoon pepper 1 cup chopped fresh Italian parsley Instructions: Heat oil in a 5-quart saucepan. Add onions and garlic. Sauté over medium-high heat until onion turns translucent. Add oregano, chickpeas and tomatoes and cook for 3 minutes. Stir in the spinach and sauté until the spinach just starts to wilt. Remove from heat, add salt, pepper and parsley and stir until well blended. Notes: This recipe is an adaptation of a traditional Greek dish that can be prepared with a minimum of fuss & enjoyed with a maximum of enthusiasm. Wholesome & nourishing, this dish is great with a side of rice or other cooked grains. Keeps for 5 days in fridge. |
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