Main Course: Chickpea and Hominy Stew

Modified with the iPhone app Subjective

Lightly adapted from Eating Well Magazine

The Anaheim chile is very mild, so a chopped, seeded jalapeno can be a nice addition.

    2 Tbs. cooking oil
    1 c. onion, finely chopped
    1/2 c. Anaheim chile, seeded and chopped
    4 garlic cloves, minced
    4  c. vegetable broth
    1 15 oz. can diced tomatoes, juices reserved
    2 15 oz. cans chickpeas, rinsed and drained
    1 15 oz. can hominy, rinsed and drained
    5 oz. baby spinach
    1 1/2 tsp. ground cumin
    salt, freshly ground black pepper

1. Heat oil in an medium soup pot over medium high heat.  Add onion and chile and sauté until onion softens and begins to turn golden.  Add garlic and sauté 1 minute more.
2. To the pot, add broth, tomatoes and their juices, chickpeas and hominy.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes.
3. Remove pot from heat and stir in spinach, cumin and salt and pepper to taste.