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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