Chickpeas with Spinach, Tomatoes, Sweet Potatoes, and Mushrooms

A while back I cooked up a batch of chickpeas, and then saved the leftovers in a ziplock bag in the freezer.  Tonight, I pulled them out and used them in a nice one-pot meal for dinner.  If you prefer to use canned chickpeas, just be sure to rinse them well before using them.

I had a hard workout today (thanks to my trainer, Juan) , so I opted for extra protein from chicken.  This could easily be omitted for a vegetarian meal. This was an easy dish to put together, and required very little attention on my part. I suspect the leftovers will be really good, too. [See my note below on re-heating the leftovers.]

In a large dutch oven, heat until it shimmers:

  • 1 Tbsp. olive oil

Next add:

  • 3 cloves garlic, roughly chopped

Sautee the garlic for about 1 minute, being careful not to brown it. Then add:

  • 1 sweet onion, diced
  • 1 Tbsp. tomato paste (I really like Amore brand – it has great flavor, and since it comes in a tube you can use only what you need and then save the rest in your refrigerator)

Sautee the onions and tomato paste over medium heat for about 1 minute, then add:

  • 1 sweet potato, cut into 1/4-inch cubes
  • a tablespoon or so of water or dry white wine to keep the sweet potato and onions from sticking.

Cook for another 2-3 minutes, stirring constantly, then add:

  • 1 28-0z can diced, fire roasted tomatoes (I like Organic Muir Glen)
  • 3 cups cooked chickpeas
  • 2 tsp. paprika – preferably smoked Spanish paprika
  • 1 tsp salt (or to taste)
  • 1.5 cups V-8 juice (one 12-oz. can)

Cover, and simmer over medium heat until the sweet-potato just starts to get tender – about 10 minutes or so.  Then add (if desired):

  • 1.5 pounds skinless, boneless chicken breasts, cut into 1-inch pieces.

Continue to simmer until the chicken is just cooked through – about 5 minutes, then add:

  • 8 ounces baby bella mushrooms (or white button mushrooms if that’s what you can find), quartered.

Simmer for another 3-5 minutes, or until the vegetables are done.  To serve, place in a bowl:

  • handful of baby spinach – this loses a lot of volume, so I usually fill the bowl pretty full of spinach.

Then top with the chickpea mixture.  The hot chickpeas will wilt the spinach, then you can stir it together as you eat it.

Note on re-heating your leftovers: The sauce was really thick after being in the refrigerator overnight.  When I re-heated this, I just added a little more V-8 so that it wasn’t so dry. It turned out well after that.

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One Response to Chickpeas with Spinach, Tomatoes, Sweet Potatoes, and Mushrooms

  1. Pingback: Arugula Salad with Beets, Grapefruit, Goat Cheese, and Balsamic | susanlaury

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