Ginger-Chickpea Stew with Greens
Category:Oven-Roasted Heirloom Tomatoes Vegetarian
Here's where Tomato Bliss Oven-Roasted Heirloom Tomatoes + pantry staples + a handful of greens becomes a whole greater than the sum of its parts in no time at all. Marvelous for a vegan supper.
Saute chopped onion in 1/4 cup liquid from Oven-Roasted Heirloom Tomatoes over medium heat until the onion is soft and the liquid is reduced, about 5 minutes.
Add garlic, ginger, cinnamon and chili powder. Cook, stirring, for 1 minute.
Add Oven-Roasted Heirloom Tomatoes (including any remaining liquid) and garbanzo beans. Simmer for five minutes.
Use potato masher to mash some of the stew, leaving some beans whole.
Stir in spinach. Serve into bowls. Garnish with a spritz of lemon.
115 oz. can garbanzo beans, drained and rinsed
116 oz. jar Oven-Roasted Heirloom Tomatoes, tomatoes and liquid separated
1red or yellow onion, roughly chopped
2cloves garlic, chopped
1Tbsp. minced fresh ginger
1tsp. chili powder
5oz. baby spinach (2-3 big handfuls), for serving.