Chickpea and Spinach Stew
- Total Time
Here's a hearty meatless meal. Enjoy it on its own or served over whole wheat couscous or brown rice.
olive oil2 tsp, extra-virgin
uncooked onion(s)2 small, chopped
table salt1 tsp, divided
garlic clove(s)2 medium clove(s), minced
ground cumin2 tsp
ground ginger1 tsp
canned diced tomatoes15 oz, packed in their own juice, undrained
chickpeas3 can(s), rinsed and drained (15 oz each)
fresh spinach10 oz, baby leaves
fresh lemon juice1 Tbsp
cilantro¼ cup(s), fresh, chopped
- 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.