Chickpeas With Spinach

Name: Chickpeas With Spinach
Ingredients: 1 teaspoon olive oil; 1 1/2 cups chopped onion; 1 teaspoon bottled ground fresh ginger (such as Spice World); 2 garlic cloves, minced; 1/4 cup water; 2 tablespoons tomato paste; 2 cups chopped spinach; 1 teaspoon chili powder; 1/8 teaspoon salt; 1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained; 1 teaspoon fresh lemon juice; 1 cup hot cooked basmati rice; Lemon wedges (optional); Grated lemon rind (optional)

14 ingredients

1 steps

Ingredients

1 teaspoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
2 cups chopped spinach
1 teaspoon chili powder
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice
Lemon wedges (optional)
Grated lemon rind (optional)

Directions

1

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; saute 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.