Spinach With Chickpeas

Name: Spinach With Chickpeas
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

Directions

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.