- 1 tbsp olive oil
- 1/2 tsp cumin seeds
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tbsp tomato paste
- 1/2 tsp kosher salt
- 1 15oz can chickpeas, drained
- 1 cup chicken or vegetable stock
- 1/2 tsp cayenne pepper
- 1 6oz bag baby spinach
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook for about 2 minutes. Add onions. Cook until they take on color. Add the garlic, tomato paste, and salt. Cook until fragrant and the tomato paste becomes darker. Add the chickpeas, the stock, and cayenne. Simmer 10 minutes or until the liquid cooks off.
Add the spinach and stir until it wilts.
Adjust for salt. Serve.
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