Tomatoes with Chick peas and Spinach

Be the first to
rate this recipe!
member ratings
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


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.