Chick Peas and Spinach

This is an easy side dish that serves four people, or that can double as a main meal entree for two people. I love chick peas in salads, blended into hummus, fresh from the can as a protein filled snack, and especially in this Chick Peas and Spinach combo.

The first time that I had this tasty combination was years ago when we had dinner at our local Bonefish restaurant. Their Chick Peas and Spinach combo was served as a side dish and it included sausage and lots of other herbs and spices.

They no longer serve the tasty Chick Peas and Spinach combo so I decided to replicate the flavors at home, minus a few of the stronger spices that they used, and to leave out the sausage altogether to please the non meat eaters in my family. Now it’s a vegan, vegetarian recipe that even the meat eaters in our family enjoy.

I use fresh diced Roma tomatoes, but if you have canned diced or stewed tomatoes either will work well. I don’t like this to be overly sauce so I would drain the canned tomatoes. Also, I prefer to use fresh garlic, but if it’s not something that you keep in your house then dried garlic powder is an alternative.

I hope that you’ll try this recipe today and that you’ll leave a comment below. Also, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest.

Ingredients:

• 1 can of chick peas, drained
• 1 – 2 tsps. of olive oil
• 1/2 bag of baby spinach
• 2 Roma tomatoes, diced
• 1/4 white onion, diced
• 1 large clove of garlic, minced
• salt and pepper to taste
• 1 tsp. of dried parsley flakes
• optional – 1/2 tsp. dried basil and oregano

Directions:

Warm the olive oil in a nonstick skillet over medium high heat.  Add the diced onions to the pan and cook until translucent.

Add 1/2 of a bag of baby spinach.  If you prefer, dice the spinach first.

Add the drained chick peas, garlic, parsley, and basil and oregano if using, and the diced tomatoes.  Stir everything together and season with a little salt and pepper.

Saute everything until the spinach is wilted and the tomatoes break down and form a sauce.  I usually cook this for 10 – 15 minutes.

If you prefer to use this over pasta and want more sauce, add a small can of tomato paste and 1 to 2 cups of water and stew the mixture for 20 – 30 minutes.

Taste the Chick Peas and Spinach and add more salt and pepper if needed before serving.  I start out with about 1/4 tsp. of each and add more if necessary.

This can be served as a side or as a main dish.  If serving as a main dish it will serve 2 people.