1\/4 C. olive oil
\n1 1\/2 C. diced onions
\n1\/2 tsp. ground cinnamon
\n2 tsp. ground cumin
\n1\/2 tsp. ginger
\npinch of cayenne pepper
\n2 cloves garlic, minced
\n2 C. peeled, seeded and diced tomatoes
\n2 lb. spinach, stemmed, washed and coarsely chopped
\n2 C. cooked chickpeas (garbanzo beans)
\nsalt to taste
\nfreshly ground black pepper<\/p>\n
Warm olive oil in a large saut\u00e9 pan. Saut\u00e9 the onions over moderate heat until tender and translucent, about 8-10 minutes Add garlic, spices and tomatoes and cook for 2 minutes, stirring from time to time. Add spinach in batches, stirring often to moisten the leaves, until barely wilted. Stir in chickpeas and simmer for 5 minutes, stirring often. Season with salt and pepper.<\/p>\n
Yield: 4 servings
\nServing Size about 3\/4 C.<\/p>\n
Calories: 371
\nFat: 13g
\nFiber: 14g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. olive oil 1 1\/2 C. diced onions 1\/2 tsp. ground cinnamon 2 tsp. ground cumin 1\/2 tsp. ginger pinch of cayenne pepper 2 cloves garlic, minced 2 C. peeled, seeded and diced tomatoes 2 lb. spinach, stemmed, washed and coarsely chopped 2 C. cooked chickpeas (garbanzo beans) salt to taste freshly ground black pepper Warm olive oil in a large saut\u00e9 pan. Saut\u00e9 the onions over moderate heat until tender and translucent, about 8-10 minutes Add garlic, spices…<\/p>\n