Made this meal recently for dinner and it was quite a hit! A good alternative to a meaty meal. Great for lunch the following day as well!
Method
- Spray a non-stick pot with oil, or add the oil, and heat over medium heat
- Add the onion and cook for 5 minutes, stirring occasionally, until softened
- Add the garlic, cumin, paprika and vegeta and cook for 1 minute, stirring
- Add the tomatoes and chickpeas and cook for a few minutes, stirring occasionally, until the chickpeas are heated through and the tomatoes are softened
- Add the spinach leaves and stir through until just wilted
- To serve, crumble fetta over the top, season with freshly ground black pepper and a wedge of lemon on the side ( to be squeezed over the top)
Ingredients
- Olive Oil spray or 2 tbsp oil
- 3 Red Onions, sliced (not too thin)
- 3 cloves garlic, crushed
- 1 tbs ground cumin (or more, to taste)
- 3 tbs ground paprika
- 1 tsp Vegeta
- 3 punnets cherry tomatoes, halved
- 4 x 400g cans chickpeas, drained and rinsed
- 400g baby spinach, rinsed
- 250g low fat fetta or Aussie fetta
- 1 lemon, cut into wedges
O’s Tips
-> If you don’t like Chickpeas, you can replace them with chicken breast pieces. Add at point 4, until chicken is cooked and then add the tomatoes.
-> Serves 6
