Chickpea-and-Spinach Salad

1. 1

   Heat olive oil in a large, deep pot over medium-high heat.

2. 2

   Add onion and cook until golden, 15 to 20 minutes.

3. 3

   Add harissa and garlic and cook a few more minutes.

4. 4

   Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes.

5. 5

   Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.

6. 6

   Stir in spinach and cook until the spinach has released its liquid.

7. 7

   Simmer until no longer soupy, about 5 minutes.

8. 8

   Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.