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I LOVE chickpeas! They`re so tasty and yummy, so when I found this recipe I couldn`t help sharing it with you all:) This recipe actually works perfect for lunch AND dinner, so you can choose. I just classified it under the "dinner" category. This dish has 265 calories per serving, well under 350! Try it and you`ll be amazed at the flavor- trust me. You can serve this on top of rice, or with some boiled vegetables, like carrots, green beans, snap peas etc.
2 tbsp extra-virgin olive oil
1 chopped onion
3 minced cloves of garlic
1 tsp dried oregano
1/4 tsp hot pepper flakes
1/4 tsp salt
2 tbsp tomato paste
1 can (28 oz) diced tomatoes
1 can (19 oz) chickpeas, drained and rinsed
1 tsp paprika (1 8 oz/250 g) bag spinach, trimmed (about 6 cups)
In large saucepan, heat 1 tbsp of the oil over medium-high heat; saute onion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes.
Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.
Meanwhile, in skillet, heat remaining oil over medium-high heat; saute spinach until wilted, about 3 minutes. Stir into chickpea mixture.
*Image recipe from source below*