Chickpea Stew With Spinach, Onion And Tomato
Recipe
description.
Ingredients
| 1 Tbsp | Extra-Virgin Olive Oil |
| 1 | Large Onion, thinly sliced |
| 3 | Large Garlic Cloves, sliced |
| 2 | Tomatoes, peeled and seedless, cubed |
| 15 oz (about ½ cup) | Cooked or Canned Chickpeas |
| 6 oz | Fresh Spinach |
| Juice from ½ Squeezed Lemon | |
| ½ tsp | Cumin |
| ½ cup | Vegetable Broth or Water |
| Salt and Freshly Ground Black Pepper to taste |
Instructions
In a heavy 2- to 3-quart saucepan, warm oil over medium heat. Add onions and sauté 10 minutes,
stirring frequently to prevent browning.
Add garlic and cumin and sauté a few more minutes.
Add tomatoes and sauté 5 more minutes.
Add spinach, lemon juice and salt and sauté 5 minutes longer.
Add ½ cup of the stock or water, bring to a boil, and cook over medium heat for 5 more minutes.
Season with pepper. Serve warm or at room temperature.
