Chickpea Marinara with Greens
2 cups presoaked (overnight) sundried tomatoes (not in oil) + 1 cup soaking water
1 cup onions, diced
1/2 cup celery, diced
1/2 cup mushrooms, diced
1/2 cup red bell pepper, diced
2 cups yellow squash, diced
2 cups zucchini, diced
2 cloves garlic, minced
1 cup pumpkin, diced
1 cup spinach, chopped
1 (15 ounce) can chickpeas, rinsed and drained
3 dates, finely minced (or sweetner of your choice)
1-2 cups water
salt and pepper, to taste
1. Spray pan with oil and saute all veggies including garlic, adding the pumpkin and greens last. Season, to taste. Blend sundried tomatoes with soaking water.
2. Add the blended tomato puree, dates (or sweetener) and water (use only the amount that gives you the consistency you like). Cover and set stove on simmer.
3. Serve over pasta or boiled potatoes or along side rice.
Source of recipe: Needed to use up some vegetables before they went bad.