This stew is so delicious and easy to prepare! each serving is 1 1/4 cups and just 1 weight watcher point!! and the entire recipe makes six servings!
Ingredients
- Olive oil
- 2 tsp extra-virgin
- Onion s
- 2 small chopped
- Table salt
- 1 tsp divided
- Garlic
- 2 clove s, minced
- Ground cumin
- 2 tsp
- Ground ginger
- 1 tsp
- Canned diced tomatoes
- 15 oz packed in their own juice, undrained
- Chickpeas
- 3 can s, rinsed and drained (15 oz each)
- Spinach
- 10 oz baby leaves
- Water
- 2 Tbsp
- Fresh lemon juice
- 1 Tbsp
- Cilantro
- ¼ cup s, fresh, chopped
Instructions
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
- Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt.