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Ginger-Chickpea Stew with Greens

Category:

Roasted Heirloom Tomatoes

Recipe by Marie Krane

15 mins
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.

Step 1

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.

Step 2

Add garlic, ginger, cinnamon and chili powder. Cook, stirring, for 1 minute.

Step 3

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.

Step 4

Stir in spinach. Serve into bowls. Garnish with a spritz of lemon.

Ingredient list

1
15 oz can garbanzo beans, drained and rinsed
1
16 oz jar Oven-Roasted Heirloom Tomatoes, tomatoes and liquid separated
1
red or yellow onion, roughly chopped
2
cloves garlic, chopped
1
tbspn minced fresh ginger
1
pinch cinnamon
1
tspn chili powder
5
oz baby spinach (2-3 big handfuls), for serving.
1/2
lemon

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