Tomato and Chickpeas with Spinach
Category:catherine louise schubert creative-in-residence dinner Oven-Roasted Heirloom Tomatoes Vegetarian
Catherine Louise Schubert turns simple ingredients into this vegan entree bursting with fresh flavor that will delight your guests. The combination of Oven-Roasted Heirloom Tomatoes with preserved lemon makes an elegant, refreshing combination.
Heat juice from Oven-Roasted Heirloom Tomatoes in a heavy pan. Add the chopped red onion, carrots and garlic. Cook over low heat for 15 minutes, until the carrots are tender.
Season with salt, pepper and the chilies.
Pour in one glass of white wine, turn up the heat and reduce almost completely.
Add jar of Oven-Roasted Heirloom Tomatoes.
Add the spinach, roughly chopped parsley, chickpeas and the diced preserved lemon peel. Cook, stirring, until the spinach is wilted and serve.
116 oz jar Tomato Bliss Oven-Roasted Heirloom Tomatoes
115 oz tin chickpeas
1lb. baby spinach
1medium red onion, diced
2medium carrots, peeled and diced
2dried chilies de arbor or 1/4 tspn crushed red pepper
1cup white wine
1handful flat parsley, roughly chopped
1preserved lemon, diced
1clove garlic, chopped