Chickpea and Spinach Stew
1 Weight Watchers SmartPoints® Per Serving
Ingredients
- 2 teaspoons olive oil, extra-virgin
2 small uncooked chopped onions
1 teaspoon table salt
2 medium minced cloves garlic
2 teaspoons ground cumin
1 teaspoon ground ginger
15-ounce can diced tomatoes
3 15-ounce cans rinsed and drained chickpeas
10 ounces fresh baby spinach
2 tablespoons water
1 tablespoon fresh lemon juice
1/4 cup fresh chopped cilantro
Directions
1. 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.
2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once halfway through, about 5 to 10 minutes. Stir in lemon juice, cilantro, and remaining 1/2 teaspoon salt.
Serving size: Yields about 1 1/4 cups per serving.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 6 Servings