Chickpea and Spinach Stew

By MAB

Light meal ww

Ingredients

• 2 tsp extra virgin olive oil
• 2 small onions, chopped
• 1 tsp salt, divided
• 2 medium cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground ginger
• 15 oz can diced tomataotes
• 45 oz canned chickpeas, rinsed and drained
• 10 oz fresh baby spinach leaves
• 2 tbsp water
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh cliantro

Details

Preparation time 38mins

Preparation

Step 1

Heat in a large nonstick skillet over medium-low heat. Add onions and 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 chickpeas; stir to combine and mash chickpeas slightly with a potato masher.

Using tongs, toss in spinach and sprinkle mixture with water, cook, uncovered until spinach is wilted, tossing mixture once halfway through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 tsp salt.

1 1/4 cups per serving,