Tuna with Tomatoes, Parsnips, Spinach, and Chickpeas

This is one of those "clean out the pantry because I don't want to go to the store" kind of recipes, but it's pretty good, easy, and made almost entirely of stuff that I typically have on hand. A. was initially suspicious of this, but seemed to like it.

2 cans Tuna
2 cans diced Tomatoes
2 cans Chickpeas
2 Parsnips
Spinach
Onion
Garlic
Rice

Steam parsnips. Sautee onion and garlic for about4-5 minutes. Add tomatoes, parsnips, and chickpeas and bring just to a boil, reduce heat, cover and simmer for 5-7 minutes. Add tomatoes and a couple handfuls of spinach and simmer, covered, for another 5 minutes or so. Serve over rice.

We had 3 good-sized servings leftover; could probably have stretched it into four. The parsnips were the one thing that I added that weren't standard on-hand ingredients, and I didn't actually steam them beforehand. I would steam them the next time, though, as they didn't get as tender as I would have hoped.