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Chickpeas With Baby Spinach

Martha Rose Shulman
  • 30 minutes
  • Serves

INGREDIENTS

1 tbsp

olive oil

1

medium onion, chopped

2

garlic cloves, minced

1 tsp

cumin seeds, lightly toasted and ground

Salt, preferably kosher salt

freshly ground pepper

1 tbsp

tomato paste

1 15 ounce can

chickpeas, drained and rinsed

1 cup

chicken or vegetable stock, or water

Cayenne

1

bag baby spinach