Chickpea and Spinach Stew
1
Points®
Total time: 38 min • Prep: 16 min • Cook: 22 min • Serves: 6 • Difficulty: Easy
A hearty meatless meal. Enjoy it on its own or served over whole wheat couscous or brown rice.
Ingredients
Olive oil
2 tsp(s), extra-virgin
Onion
2 small, chopped
Table salt
1 tsp(s), divided
Garlic
2 clove(s), large, minced
Ground cumin
2 tsp(s)
Ground ginger
1 tsp(s)
Canned diced tomatoes
15 oz, packed in their own juice, undrained
Canned undrained chickpeas
3 can(s), rinsed and drained (15 oz each)
Fresh spinach
10 oz, baby leaves
Water
2 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Cilantro
¼ cup(s), fresh, chopped
Instructions
1
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.
2
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.
3
Yields about 310ml (1 1/4 cups) per serving.
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