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Chikpea and spinch Stew
Nb persons: 6
Yield:
Preparation time: 16 min
Total time: 38 min
Source: weight watchers
| 2 tsp | Olive Oil |
| 2 | onion, chopped |
| 1 tsp | salt, divided |
| 2 cloves | minced garlic |
| 2 tsp | ground cumin |
| 1 tsp | ground ginger |
| 15 oz | diced tomatoes, packed in juices, DO NOT-drain |
| 45 oz | chickpeas, rinsed, & drained |
| 10 oz | fresh spinach baby leaves |
| 2 Tbsp | water |
| 1 Tbsp | fresh lemon juice |
| .25 cup | fresh cilantro, chopped |
Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.
Nutritional facts per serving (daily value): Calories 0kcal; Protein 0g (0%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%); Carb. 0g (0%); Fiber 0g (0%); Sugars 0g; Calcium 0mg (0%); Iron 0mg (0%); Sodium 0mg (0%); Vit. C 0mg (0%); Vit. A 0IU (0%); Trans fat 0g
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