2 1/2T olive oil
8 cups spinach
pinch of salt and pepper
1 onion, chopped
6-8 garlic cloves, grated
1 1/2c cherry tomatoes, halved
1 1/2c marinated artichokes, drained
1 19 oz. can garbanzo beans
1 13.5oz can coconut
1/2 red and yellow pepper
8 0z baby bell mushrooms
Chopped parsley
Heat 1/2T olive oil in cazuela over medium heat. Add spinach and toss. Add remaining olive oil and onions. Stir in garlic. Add tomatoes. And cook until softened. Stir in beans, peppers, mushrooms, coconut, and artichokes. Cook until warmed.
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