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1 Tb olive oil
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1 onion, finely chopped
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3 cloves garlic, minced
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1 red cayenne chili, seeded and finely chopped
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1 Tb Ras el Hanout
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1 15-oz can chickpeas, rinsed and drained
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1/2 tsp salt
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3 Tb tomato paste
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1/2 cup water
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2 cups spinach
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1 Tb lemon juice (1/4 fresh lemon)
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Fry onion in oil until tender & light brown.
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Add garlic & chili, cook 30 sec.
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Add ras el hanout, cook 30 sec.
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Add chickpeas, salt, tomato paste, and water. Bring to boil.
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Add spinach. Cook until wilted.
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Remove from heat, add lemon juice, and serve.
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Suggestion: serve with pita and a dollop of yogurt.