Coconut Braised Chickpeas with Spinach and Heirloom Tomatoes
For a simple, crowd-pleasing curry, simmer canned chickpeas and spinach in award-winning Masala Heirloom Tomato Soup and coconut milk.
In a medium-sized Dutch oven, saute bell peppers in a few tablespoons of soup for 5-7 minutes until the peppers begin to brown.
Add chickpeas and heirloom tomato soup, and bring to a boil. Immediately cover, reduce heat to medium low, and simmer about 20 minutes, stirring occasionally.
Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
Add coconut milk. Stir and simmer for 5 minutes. Serve with rice and fresh cilantro.
32 ozMasala Roasted Heirloom Tomato Soup
1/2 lbfresh spinach
1can chickpeas (15oz), rinsed and drained
1can coconut milk (14oz)