Chickpeas With Baby Spinach

1. 1

   Heat the olive oil in a large, heavy saucepan over medium heat and add the onion.

2. 2

   Cook, stirring, until tender, about five minutes.

3. 3

   Add the garlic, cumin, tomato paste and 1/2 teaspoon salt.

4. 4

   Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color.

5. 5

   Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer.

6. 6

   Cover, reduce the heat, and simmer 10 minutes.

7. 7

   Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts.

8. 8

   Add salt to taste and simmer uncovered, stirring often, for five minutes.

9. 9

   Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

* Per serving · 4 servings · Values may vary.