Chickpeas with Baby Spinach

from NY Times Cooking


1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, ground
salt, to taste
freshly ground pepper to taste
1 tablespoon tomato paste
1 (15oz) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
cayenne to taste
1 6-oz. bag baby spinach


Step 1

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpease, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer for 10 minutes.

Step 2

Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Tips & Tricks

This dish goes great with couscous or on top of a thick piece of whole wheat toast. You can also add a cup of halved cherry tomatoes in this recipe to add more texture and flavor!

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