When I made roasted tomato coconut soup last week, the recipe called for two tablespoons of tomato paste. Unfortunately, tomato paste comes in a 6oz jar. As a result, I’ve had 6 ounces (less 2 tablespoons) of tomato paste sitting in my fridge for the last few days. I also had about half of a 12oz bag of mixed greens, so I decided to use these two ingredients as the basis for a dish. Wanting to involve a protein, chickpeas seemed like a good fit.
Heat 1 tablespoon red wine vinegar, 1/4 cup water, and 6 ounces tomato paste (less 2 tablespoons) in a skillet:
Stir to combine and add one can of garbanzo beans, drained and rinsed:
Add a heaping 1/4 teaspoon each of paprika and garam masala, stir to combine:
Add 6oz mixed greens (this is an approximation as I used about half of a 12oz bag):
Continue to mix until the greens cook down:
This entire recipe look less than 15 minutes to come together. I divided it into two tupperwares with some roasted potatoes to bring for lunch during the week:
Ingredients - 6oz can of tomato paste - 1/4 cup water - 1 tablespoon red wine vinegar - 1 can of garbanzo beans, drained and rinsed - heaping 1/4 teaspoon paprika - heaping 1/4 teaspoon garam masala - 6oz mixed greens Method Combine water, vinegar, and tomato paste in a skillet. Stir to combine. Add garbanzo beans, paprika, and garam masala. Stir to combine. Add mixed greens and cook, mixing constantly, until the greens wilt. Serve and enjoy!