Monday, April 2, 2012

Yummy Chickpeas

2 Tbsp Water
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp red pepper flakes (or as tolerated)
16 oz can white potatoes, drained and diced
15 oz can chickpeas, drained and rinsed
14.5 oz. can tomatoes
frozen spinach (the kind in a bag, not the frozen brick)
salt and black pepper

Heat a high-sided skillet over medium heat. Add the 2 Tbsp of water, then the garlic, basil, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and the tomatoes with their juices. Take a couple handfuls of frozen clumps of spinach and distribute them around in the pan. Cover the pan and let it sit on the burner on medium heat for awhile, at least 10 minutes, so the flavors can blend and the spinach can cook into the tomato juice. Add salt and pepper to taste. Once it's all hot and bubbly you can eat it.



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