Spiced Chickpeas with Mixed Greens

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.

On my roommate’s recommendation, I checked out a Spinach and Chickpeas recipe from Smitten Kitchen. Referencing Smitten Kitchen’s spices, I made up my own recipe. *full recipe below

Heat 1 tablespoon red wine vinegar, 1/4 cup water, and 6 ounces tomato paste (less 2 tablespoons) in a skillet:

photo 5(80)

Stir to combine and add one can of garbanzo beans, drained and rinsed:

photo 1(105)

Add a heaping 1/4 teaspoon each of paprika and garam masala, stir to combine:

photo 2(102)

Add 6oz mixed greens (this is an approximation as I used about half of a 12oz bag):

photo 3(101)

Continue to mix until the greens cook down:

photo 4(90)

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:

photo 5(79)

 

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!
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