Chickpeas With Baby Spinach

This plant-based recipe from The New York Times comes together very quickly. You can serve it on its own, with quinoa or brown rice. I always double the recipe, it’s that good!

INGREDIENTS

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

Salt, preferably kosher salt

freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained

and rinsed

1 cup chicken or vegetable stock, or

water

Cayenne to taste

1 6-oz. bag baby spinach

PREPARATION

Step 1

Heat the olive oil in a large, heavy saucepan over medium heat and

add the onion. Cook, stirring, until tender, about five 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 chickpeas, the stock or water, and the cayenne,

and bring to a simmer. Cover, reduce the heat, and simmer 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.