Prep: 10 minutes Cook: 40 minutes
By Heather McDougall
My mom came up with this recipe on the same day that she made the Cheezy Baked Macaroni (March 2007 Newsletter), thinking that my son, Jaysen, would love the pasta and that this dish would be too spicy for him. He ate 6 bowls of this dish and only a few bites of the pasta. You never know. This would be great in a wrap with brown rice or whole wheat couscous, or without the tortilla and in a bowl.
- 2 onions, chopped
- 3 cloves garlic, minced
- 1/4 cup vegetable broth
- 2 15 ounce cans garbanzo beans, drained and rinsed
- 28 ounce can crushed tomatoes with basil
- 1 fresh tomato, chopped
- 1 tsp oregano
- 1 tsp crushed red pepper flakes
- 2 tbsp lemon juice
- 4 cups packed chopped fresh spinach
- fresh ground pepper
Place the onion and garlic in a large pot with the vegetable broth. Cook, stirring occasionally until onion is tender, about 4 minutes. Add beans, tomatoes, oregano and red pepper flakes. Mix well, bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally. Add the lemon juice, spinach and several twists of freshly ground pepper. Cook for an additional 5 minutes, until spinach is tender.
Serve over hot brown rice or whole wheat couscous.