Ingredients:
2 tablespoons olive oil
2 small red onions, sliced in wedges
4 garlic cloves, minced
1 -2 red chili peppers, seeded & sliced thin ( depending on how hot you like it)
1 teaspoon salt
2 (400 g) cans chickpeas, rinsed & drained
2 cups vegetable broth
1 1/2 tablespoons cumin
1 teaspoon curry (optional)
500 g cherry tomatoes, sliced in half
100 g baby spinach leaves, washed & dried
salt
fresh ground black pepper
sour cream
1 more if desired as 1 pita makes 8 wedges small whole wheat pita breads
olive oil
salt
paprika
garlic powder
Directions:
Heat a large deep skillet over a medium to high heat.
Add the oil, onion, garlic, chilies and salt and cook for five minutes or until the onions go soft.
Add the chickpeas, broth, cumin, curry (if using) and freshly ground black pepper and cook until the stew begins to thicken and water evaporates by half.
Add the tomatoes and cook for another two minutes to soften.
Add spinach and stir through.
Remove from heat and if needed season additionally to taste.
To serve top with a dollop of sour cream and crispy pita wedges.
To make the pita crisps:.
Cut pita’s into 4th’s and then break into halves.
Drizzle with olive oil and sprinkle with salt, pepper, paprika & garlic powder.
Bake in a moderate hot oven for 5 to 10 minutes or until crisp but still slightly chewy.
Serve with stew.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.