This chili is so easy. I whipped this up for my vegetarian child. He loved it. I thought it was pretty good too. The recipe is from page 36 of the January/February 2013 issue of Vegetarian Times magazine. It makes 4 servings at 9 weight watchers points plus points each.
2 (15 ounce) cans low-sodium chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with garlic and onions
1/8 teaspoon cayenne pepper
5 ounce fresh spinach leaves (around 8 cups)
1/2 cup feta cheese, crumbled
Combine chickpeas, tomatoes, and cayenne in a large saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
Add spinach, and cook over medium heat 1 minutes, or until spinach is wilted. Season with salt and pepper. Serve garnished with feta cheese.