This stew is so delicious and easy to prepare! each serving is 1 1/4 cups and just 1 weight watchers point!! and the entire recipe makes six servings!
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
ΒΌ 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.