Cook at home

Moroccan Chickpea and Spinach Stew

Chickpeas simmered with tomato, cumin, cinnamon and ginger, finished with spinach and lemon.

Ingredients

• 2 tbsp olive oil
• 1 cup onion, diced
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 2 can chickpeas, drained
• 14 oz canned tomatoes, diced
• 2 cup vegetable broth
• 5 cup spinach
• 2 tbsp lemon juice
• 3/4 tsp salt

Steps

1. Heat the oil in a pot over medium heat and cook the onion 6 minutes. Add the garlic, ginger, cumin, paprika and cinnamon and stir 1 minute.
2. Add the chickpeas, tomatoes and broth. Bring to a simmer and cook 20 minutes until slightly thickened.
3. Stir in the spinach until wilted, about 2 minutes, then add the lemon juice and salt.
4. Serve on its own or over rice.