Quick Moroccan tomatoes and chickpeas
Quick Moroccan tomatoes and chickpeas
Yields 2 servings
1 T olive oil
14.5 oz can diced tomatoes
1 tsp Moroccan spice blend or ras el hanout
½ tsp curry powder
7.5 oz can chick peas
1 cup packed baby spinach
Pinch salt, to taste
Freshly cracked black pepper
Heat olive oil in a skillet over medium heat. Add tomatoes and cook, stirring occasionally, for 3-4 minutes. Stir in spices. Add chickpeas and cook for another minute. Add spinach and stir to wilt. Season with salt and pepper to taste, and then remove from heat. Serve right away, topped with a fried or poached egg if you'd like, or refrigerate and reheat later when ready to eat.