- 2 tsp extra virgin olive oil
- 2 cups chopped onion
- 1 tsp table salt divided
- 2 cloves minced garlic
- 2 tsp cumin
- 1 tsp ginger
- 1 15 oz can diced tomatoes in their own juice undrained
- 3 15 oz cans chickpeas drained & rinsed
- 2 5 oz containers pre-washed baby spinach
- 2 TB water
- 1 TB fresh lemon juice
- ¼ cup chopped cilantro
Heat oil in a large non-stick skillet over medium-low heat. Add onion and ½ tsp salt and sauté, stirring frequently, for 10 minutes or until softened.
Stir in garlic, cumin, and ginger and cook for 1 minute. Add tomatoes and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher. Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through). Stir in lemon juice, cilantro, and remaining ½ tsp salt.
If you like your dishes on the hot side, feel free to add ¼ tsp cayenne pepper when you add the other spices.