Mmmmm...chickpeas

I heart chickpeas. 

I love them in the form of hummus, and I love them in their original solid state.  Toasted chickpeas, not my fave, but hey, not everything can be a perfect 10. Regardless, I love them, and this morning I had enough time to make myself a lunch to pack for work, so I decided to make a simple recipe that I got from Laura via Ben (thank you Ben). Here are the ingredients:

Put the chickpeas, diced tomato, some vegetable broth, and a cereal-spoon full of the "spaghetti" seasoning.  Don't be alarmed about the "spaghetti" seasoning--it is really just an Italian blend of herbs like parsley, oregano, onion, salt, pepper, etc. 

Let that simmer until the sauce is the desired thickness and the chickpeas and tomatoes are the desired softness (I think I let mine cook for 15-ish minutes).

Then serve over a bed of fresh spinach (Ben's idea I think), or quinoa or another grain if you are in a carb kind of mood.  I was in a veggie mood, so I opted for the spinach. NOTE: I may have misinterpreted the recipe as using fresh spinach when really cooked spinach might be better; nonetheless, I really enjoy the fresh spinach so that's how I rolled. For ease of consumption, I gave the spinach a rough chop so that the pieces would be a little bit smaller and therefore more manageable and less messy while I'm eating at my desk at work.

Don't worry--the serving size was larger than it appears in the photo.  I am a hearty eater.  I like large portions. I won't go hungry anytime in the near future. Momma likes to eat.

Raime