Spice Market Chickpea and Spinach Ragout
- Yield 6 servings
An intensely spiced side dish for the Passover meal stars chickpeas (garbanzos) and sprinach.
Ingredients
- 1 tablespoon olive oil
- 2 -- garlic cloves, minced
- 1 medium all-purpose onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon crushed dried red chili flakes
- 1 -- (19-ounce) can chickpeas, drained and rinsed
- 2 cups tomato juice or water
- 1 large tomato, chopped
- 2 cups frozen chopped spinach, thawed
- 1 tablespoon lemon juice
- -- Salt, to taste
- 1/4 cup chopped cilantro
Instructions
- Heat oil in a nonreactive large saucepan over medium heat. Add garlic, onions, cumin, cinnamon, allspice and chili flakes. Saute 5 minutes until lightly browned. Add chickpeas, tomato juice and tomatoes, bring to a boil. Add spinach, reduce heat and simmer 10 minutes until spinach is heated through. Add lemon juice, salt and cilantro; serve.
