Name: Chickpea and Spinach Stew Recipe
Total time: 37 min 59 s
Yield: 6
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

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

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.

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.