Savory Chickpea Stew with Spinach and Lemon

Savory Chickpea Stew with Spinach and Lemon
          Adapted for NJR from a recipe submitted by the AICR

Ingredients

2 Tbsp. olive oil
1 red onion, finely sliced
3 cloves garlic, finely sliced
1 cup chopped fresh tomatoes
2 tsp. freshly grated ginger
1 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. turmeric
1 bay leaf
Freshly ground pepper to taste
2 (16-ounce) cans chickpeas, rinsed and drained
1 cup vegetable broth or vegetable stock
1 Tbsp. lemon juice
2 cups baby spinach leaves

How we make it

Heat large deep skillet over medium-high heat. Add oil, onion, garlic and tomatoes. Then add ginger and salt. Add cumin, turmeric, bay leaf and pepper and toss to combine well. Cook, stirring, for about 5 minutes or until onions are soft. Then add chickpeas, toss, and add broth. Cook, uncovered for about 5-7 minutes.

Remove from heat. Stir in lemon juice and taste for seasoning.

Stir in spinach leaves. Serve.

Makes 8 servings

Per serving: 150 calories, 4.5 g total fat (0.5 g saturated fat), 21 g carbohydrate, 6 g protein, 5 g dietary fiber, 330 mg sodium.