- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 181.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.8 g
- Protein: 7.6 g
Tomatoes with Chick peas and SpinachSubmitted by: JILLIANWILLIAN
IntroductionWe always have an abundance of lovely Roma Tomatoes in our garden every summer. This recipe was created out of necessity - tastes great, and packed with Potassium, Vit A and C! We always have an abundance of lovely Roma Tomatoes in our garden every summer. This recipe was created out of necessity - tastes great, and packed with Potassium, Vit A and C!
15 Italian Roma Tomatos cut into quarters
6 cloves of peeled Garlic - roughly chopped
1 medium Red Onion - cut into quarters
2-1/4 cups canned Chick peas - rinsed well
150 grams fresh baby Spinach
1 tsp Cumin seed - freshly ground
Juice of 1 lemon wedge
1 tsp fresh lemon zest
Dash of freshly ground black pepper
1 tsp red pepper flakes - optional
Transfer roasted tomato mixture into a large pot. Stir in rinsed chick peas and spices. Mix well over medium heat., removing tomato skins as they work free. Add couscous and cook 5 minutes. Add 1/2 the raw spinach and stir until wilted. Stir in remaining spinach and stir until wilted.
Makes 6 - 1 cup servings.
Serve as a side dish. Lovely with Chicken!
Number of Servings: 6
Recipe submitted by SparkPeople user JILLIANWILLIAN.