Chickpea And Spinach Stew Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 extra-virgin olive oil
  • 2 small onions, chopped
  • 1 salt
  • 2 medium-sized cloves garlic, minced
  • 2 ground cumin
  • 1 ground ginger
  • one 15-ounce can diced tomatoes
  • three 15-ounce cans chickpeas, drained and rinsed
  • 10 fresh baby spinach
  • 2 water
  • 1 lemon juice
  • 1/4 cilantro, chopped
Directions
  1. Heat the oil in a large nonstick skillet over medium-low heat. Add the onions and ½ teaspoon of the salt. Cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, cumin, and ginger and cook for 1 minute. Add the tomatoes with their juices and chickpeas. Stir to combine and mash the chickpeas slightly with a potato masher.
  2. Using tongs, toss in the spinach and sprinkle the mixture with water. Cook, covered, until the spinach is wilted, tossing the mixture once halfway through, about 5-10 minutes. Stir in the lemon juice, cilantro, and remaining ½ teaspoon salt.