Roasted Red Pepper, Chickpea, and Spinach

Recipe by Sonja Trurnit  www.tartes-and-recreation.com

This is a pretty mild dish so if you like more of a spicy version, just add some red pepper flakes or hot sauce.  I made my life easier by using canned roasted red peppers and probably doubled the spinach.

I attached the original recipe:    http://www.tartes-and-recreation.com/blog/roasted-red-pepper-chickpea-and-spinach-curry/     but just realized that I didn't bake the sauce, I just cooked it on the stove top, next time I'll try it the original way.

Ingredients:

•       14 ounces red bell peppers (about 3 large)

•       3 tablespoon olive oil

•       1 red onion, diced

•       3 cloves of garlic, diced

•       1 pinch of sea salt and pepper

•       About 1 1/3 cup coconut milk

•       4 tablespoons nutritional yeast

•       2 1/2 tablespoons cornstarch

•       1 pinch of smoked paprika

•       1 1/4 cup chickpeas

•       1 cup spinach

•       3/4 cup cherry tomatoes

PREPARATION

1               Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.

2               While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.

3               In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.

4               Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.