- 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
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.