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Tomato and Chickpeas with Spinach


catherine louise schubert creative-in-residence dinner Oven-Roasted Heirloom Tomatoes Vegetarian
45 mins
Serves 7

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.

  • Step 1

    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.

  • Step 2

    Season with salt, pepper and the chilies.

  • Step 3

    Pour in one glass of white wine, turn up the heat and reduce almost completely.

  • Step 4

    Add jar of Oven-Roasted Heirloom Tomatoes.

  • Step 5

    Add the spinach, roughly chopped parsley, chickpeas and the diced preserved lemon peel. Cook, stirring, until the spinach is wilted and serve.

Ingredient list

  • 1
    16 oz jar Tomato Bliss Oven-Roasted Heirloom Tomatoes
  • 1
    15 oz tin chickpeas
  • 1
    lb. baby spinach
  • 1
    medium red onion, diced
  • 2
    medium carrots, peeled and diced
  • 2
    dried chilies de arbor or 1/4 tspn crushed red pepper
  • 1
    cup white wine
  • 1
    handful flat parsley, roughly chopped
  • 1
    preserved lemon, diced
  • 1
    clove garlic, chopped