Chickpea and spinach stew
Ingredients
2 tsp , extra-virgin olive oil
2 small , chopped onion
1 tsp , divided table salt
2 clove(s) , minced garlic
2 tsp ground cumin
1 tsp ground ginger
15 oz , packed in their own juice, undrained canned diced tomatoes
3 can(s) , rinsed and drained (15 oz each) chickpeas
10 oz , baby leaves spinach
2 Tbsp water
1 Tbsp fresh lemon juice
1/4 cup(s) , fresh, chopped cilantro
Directions
Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.
Nutrition
1 smart points