Chickpeas with Baby Spinach
1 Tbsp. olive or canola oil
1 medium onion, chopped
4 garlic cloves, minced
1 tsp. cumin seeds
1 Tbsp. tomato paste
½ tsp. salt
1 15 oz. can chickpeas, drained and rinsed
1 C no-chicken or vegetable broth (recommended brand: Better Than Bouillon brand)
⅛ tsp. cayenne or to taste (optional)
6 oz. baby spinach
Fresh ground pepper, to taste
Cooked rice or quinoa, if desired
In large pan, heat the oil; add onion and sauté about five minutes or until tender. Add garlic and cumin seeds. Continue sauteing about 30 seconds, until fragrant.
Add tomato paste and salt. Cook, stirring for 1-2 minutes, or until tomato paste has darkened slightly.
Add chickpeas, stock, and cayenne, if using. Cover and simmer 10 minutes.
Stir in the spinach. Simmer for about five minutes. Taste; add ground pepper and adjust seasonings, if needed.
This stove-top dish is fast, savory and a real favorite of our family. We like to work a lot of green into our meals, and this is an easy way to do it. This recipe can be served “as is” or over a bed of warm quinoa, rice or other noodles. I pre-cook my grains and freeze them, so they are available to use later for a fast meal.
Another option: Use pre-cooked products that can be microwaved or heated on the stove top.