Chickpea and Spinach Stew
2 tsp(s), extra-virgin
2 small, chopped
1 tsp(s), divided
2 clove(s), medium, minced
Canned diced tomatoes
15 oz, packed in their own juice, undrained
Canned undrained chickpeas
3 can(s), rinsed and drained (15 oz each)
10 oz, baby leaves
Fresh lemon juice
¼ cup(s), fresh, chopped
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and 5ml (1/2 tsp) 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 2ml (1/2 tsp) salt.
- Yields about 310ml (1 1/4 cups) per serving.