Spicy Chickpeas with Tomatoes and Spinach

By jeaklor

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced, or 15 oz. can
• 2 15 oz. cans chickpeas, preferably organic and/or low sodium, drained and rinsed
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon turmeric
• 2 cups fresh spinach, packed

Details

Preparation time 5mins
Cooking time 25mins
Adapted from runawayapricot.com

Preparation

Step 1

Instructions
Heat olive oil over medium heat in a large skillet with red pepper. Add onion and garlic and cook for 2 minutes. Stir in tomatoes, chickpeas, cumin, oregano and turmeric with salt and pepper, to taste. Cover and simmer for 10 minutes. Stir in spinach, cover and cook until just wilted, about 3 minutes. Adjust seasoning with salt and pepper. Remove from heat and serve hot. Makes great leftovers for a few days.

Instructions