Bev's Recipe Collection

• 4 T olive oil, divided
• 1 large sweet onion, chopped
• 5 large cloves garlic, minced
• 2 (28 oz) cans diced tomatoes
• 4 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
• 4 cups (3 oz) baby spinach leaves
• 1 t salt
• 3 T lemon juice
• couscous

Heat 3 T olive oil over medium-high heat about 2 minutes; add onion, stirring occasionally for 2 minutes; add garlic for another minute.  Add tomatoes and chickpeas.  Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender.  Stir in spinach in handfuls until wilted.  Remove from heat.  Add salt, lemon juice, and 1 T olive oil.  Stir to combine and serve over couscous.

(Adapted from a health magazine which gave these tips:  May serve with pita triangles or over rice.  May substitute frozen spinach.  This dish is even better when allowed to sit overnight.)

Note for Bev: Serve with sides to feed 12