Rosemary Walnut Chickpeas with Spinach

Inspired by Traveler's Lunchbox's Catalan Chickpeas with Tomatoes and Almonds

Difficulty: Super Easy
Speed: Typical Weeknight



INGREDIENTS:

1 onion, pureed
olive oil for sauteeing
1 can diced tomatoes, drained
honey to taste (approx. 1 T)

3/4 c walnuts
minced garlic to taste
parsley to taste
rosemary to taste

1-1/2 c vegetable broth
2 cans garbanzo beans, drained
1 c chopped spinach
salt and pepper to taste
lemon juice to taste



1. Puree onion in food processor or blender and sautee on low in hot olive oil for 10 minutes.

2. Add tomatoes and honey and cook until tomatoes soften and blend into onion mixture.

3. Food process walnuts, garlic, parsley and rosemary into paste and add to onion and tomato mixture, along with broth, garbanzo beans, spinach, salt, pepper, and lemon juice.

4. Simmer uncovered until liquid reduces and solidifies. Add more broth and cook down if needed. Add more salt and/or lemon juice immediately before serving if needed. Serve as is or over rice or quinoa. This is one of those dishes that taste even better after a day or two and is good both hot and cold, so it's great for lunches.



Serves 5 (serving size ~ 3/4 c)



NUTRITIONAL INFO (per serving):
156 calories (58 calories from fat)
6.5 g fat
660 mg sodium
5 g protein