Tomato Chickpea Simmer - cooking recipe

Ingredients
    1 tablespoon extra virgin olive oil
    1 onion, finely diced
    3 garlic cloves, minced
    1 teaspoon dried oregano
    1/4 teaspoon hot pepper flakes
    1/4 teaspoon salt
    2 tablespoons tomato paste
    1 (28 ounce) can diced tomatoes, undrained (796 ml)
    1 (19 ounce) can chickpeas, drained and rinsed (540 ml)
    1 teaspoon paprika
    1 (8 ounce) bag spinach, I don't use it (optional)
Preparation
    In large saucepan, heat the oil over medium-high heat; saute onion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes.
    Add tomato paste; fry for 1 minute.
    Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
    Serve.

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