Balsamic Infused Peanut Chickpeas
By: Amie Valpone
Published: February 20, 2012

Here is a healthy, gluten-free, dairy-free and vegan recipe that is quick to whip up and only involves a few fresh ingredients- spinach, tomatoes and a lime. Leave the rest to your pantry and you're set for this easy dinner dish- leftovers? No problem- it's perfect for lunch tomorrow wrapped in a corn tortilla or served atop brown rice, quinoa or rice pasta.
Balsamic Infused Peanut Chickpeas 
Gluten-Free and Vegan
	Serves 2
Ingredients

2 Tbsp. olive oil
2 garlic cloves, pressed
2 tsp. fresh lime juice
1/4 tsp. curry powder
1 tsp. chili powder
2 Tbsp. balsamic vinegar
2 cups chickpeas
10 cups baby spinach leaves
1 pint grape tomatoes
1/2 cup salted peanuts, ground

Directions

In a medium skillet over moderately high heat, heat olive oil and garlic for 1 minute.  Add lime juice, curry powder, chili powder, balsamic vinegar and chickpeas; bring to a simmer, then reduce heat to moderate.   Continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 2 minutes.
Add spinach and cherry tomatoes, cook for 4-5 minutes or until wilted. 
Remove from heat; transfer to a serving bowl.  Sprinkle with ground peanuts.
Enjoy.