Spinach With Chickpeas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 clove garlic, cut in half
• 1 medium onion, finely chopped
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon turmeric
• 28 ounces canned chick-peas, drained
• 11 cups baby spinach, rinsed and shaken dry
• 2 pimientos, drained and sliced
• salt and pepper

Recipe

• 1 heat the oil in a large, lidded skillet over medium-high heat.
• 2 add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard.
• 3 add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft.
• 4 add the chickpeas and stir until coated with the oil and spices.
• 5 stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted.
• 6 uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates.
• 7 season to taste and serve.