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Nutritional Info
  • 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

View full nutritional breakdown of Tomatoes with Chick peas and Spinach calories by ingredient
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Tomatoes with Chick peas and Spinach

Submitted by: JILLIANWILLIAN

Introduction

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! 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!
Number of Servings: 6

Ingredients

    Ingredients:


    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


Directions

Preheat oven (or BBQ) to 400 degrees. Spray roasting pan with PAM and add quartered tomatoes , onions and garlic to pan. Roast for 1 hour.

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.






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