Tomato Chickpea Simmer

Name: Tomato Chickpea Simmer
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, finely diced; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1/4 teaspoon hot pepper flakes; 1/4 teaspoon salt; 2 tablespoons tomato paste; 1 (28 ounce) can diced tomatoes, undrained (796 ml); 1 (19 ounce) can chickpeas, drained and rinsed (540 ml); 1 teaspoon paprika; 1 (8 ounce) bag spinach, I don't use it (optional)

11 ingredients

4 steps

Ingredients

1 tablespoon extra virgin olive oil
1 onion, finely diced
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
1/4 teaspoon salt
2 tablespoons tomato paste
1 (28 ounce) can diced tomatoes, undrained (796 ml)
1 (19 ounce) can chickpeas, drained and rinsed (540 ml)
1 teaspoon paprika
1 (8 ounce) bag spinach, I don't use it (optional)

Directions

1

In large saucepan, heat the oil over medium-high heat; saute onion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes.
2

Add tomato paste; fry for 1 minute.
3

Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
4

Serve.