15 February 2013

pass the 'peas

I love to cook but I also have two evening classes this term and tend to be just wiped when I roll home. Delicious low maintenance vegan dishes like this make me so happy. I can start this, read something (or flip mindlessly through facebook/watch some netflix, let's be honest) and then eat.

And it is so good. 


1 onion, chopped
5 cloves of garlic, minced
3 Tbsp of olive oil
2 cans chickpeas, drained
1 can diced tomatoes 
1 tsp sugar
1 tsp cinnamon 
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp black pepper 
1 tsp salt 
1 bunch fresh spinach, washed and roughly chopped

Put a pot (I use a dutch oven) on medium-low heat and add the olive oil and onions. Cook the onions until they begin to turn translucent (about 5 minutes). Add the garlic and cook for another 2 or 3 minutes (but don't let the garlic burn). Dump in all your spices, salt, and sugar and stir. Pour in the drained chickpeas and the diced tomatoes with the tomato juice. Add a 1/4 cup of water if you like (I do). Mix well. 

Put a lid on and lower the heat. Let it simmer for 45 minutes. Stir in the spinach, allowing it to wilt. 


Recipe from the vintage tin box given to me from Con's cousin's girlfriend, Avery. Photo by me. Filter by Instagram. 

1 comment:

  1. This dish is amaaaazing! So simple and so tasty! Thanks Aubrie!