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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,
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