14 oz red peppers (about 3 large)

1 red onion, diced

3 cloves garlic,minced

Pinch sea salt

1 1/3 c light coconut milk

4 Tbs cornstarch

Pinch smoked paprika

1 ¼ c chickpeas (garbanzos)

1 c chopped spinach

3/4c cherry tomatoes, halved

Bake the red peppers at 425 for about 30 min. Remove skins,seeds and stems. Chop. Use jarred red peppers for saving time. No need to roast jarred peppers just chop.

While peppers are roasting, saute onion and garlic in ½ c water or white wine. Add other ingredients except garbanzos and spinach. Season with s and p. Move to 13x 9 casserole and combine w garbanzos,spinach and tomatoes. Bake 350 for 30 min. Serve w black rice for a difference.