Ingredients
The following ingredients have 1 Servings
- 2 tsp Olive oil extra-virgin
- 2 small Uncooked onion(s) chopped
- 1 tsp Table salt divided
- 2 medium clove(s) Garlic minced
- 2 tsp Ground cumin
- 1 tsp Ground ginger
- 15 oz Canned diced tomatoes packed in their own juice, undrained
- 3 can(s) Chickpeas rinsed and drained (15 oz each)
- 10 oz Fresh spinach baby leaves
- 2 Tbsp Water
- 1 Tbsp Fresh lemon juice
- 0.25 cup(s) Cilantro fresh, chopped
Instruction
- 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.
