Chickpeas and Baby Spinach

Chickpeas and Baby Spinach, originally uploaded by essgee51.

Easy and healthful. Based largely on this NYT recipe, with a couple of tweaks. Made us a delicious dinner over couscous with a generous squeezing of lemon and even more freshly-ground black pepper.

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves garlic, diced
• 1 tbsp. tomato paste
• 1/2 tsp. salt
• 1 tsp. cumin seeds, toasted and ground (lazily used cumin powder)
• 1 15-oz. can chickpeas
• 1 cup water or broth (I used beef bouillon)
• 1 7 oz. package baby spinach
• cayenne pepper to taste
• salt and pepper to taste

Over medium heat, saute the onions in the oil till they're soft, about 5 minutes.

Add the garlic, tomato paste, cumin and salt. Stir and cook till the paste darkens.

Add the chickpeas, some cayenne and broth. Bring to a simmer, then cover and cook for 10 minutes.

Add the spinach one handful at a time, stirring till the leaves wilt before adding the next batch and lightly salting. Once all the leaves are in, simmer uncovered for 5 minutes, adjusting seasoning and adding lots of black pepper.

Remove from heat, adjust seasoning and serve over rice or couscous, with lemon slices.