Steamy!
1 (15 oz) can stewed tomatoes
1 tsp Spanish paprika
1 lb baby spinach (~2 bags)
1 (15 oz) can chickpeas, rinsed and drained
1/2 tsp salt
In a 4 quart saucepan over medium-high heat, combine the tomatoes and paprika and bring to a boil; boil 1 minute
Add the spinach; cover and cook until the spinach wilts (3-4 mins)
Stir in the chickpeas and salt; cover, reduce heat and cook until the spinach is just tender and the flavors are blended (about 4 mins longer)
Serve over rice
Yield: 4 servings
Source: Weight Watchers New Complete Cookbook
Thoughts: I didn't have Spanish paprika, but it said you could substitute chili powder which is what I did. It wasn't as "smoky" as I hoped, mainly because of my substitution! I used a little less spinach than called for, about 12 oz instead of 16 and I thought that was a good call...it would have been a lot more spinach than any other ingredient and I thought the proportions were good. This is considered a side dish so if you wanted it as a dinner, it would probably yield only 2 larger servings.
Rating: 3
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