Moroccan Chickpeas & Spinach

Servings: 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Equipment Needed:

Measuring Utensils, Pot, Can Opener

Ingredients:

2 Tablespoons Olive Oil (OR) Red PalmOil

1 Tablespoon Ras-el-hanout (OR) Garam Masala

1 teaspoon Ginger, minced

3 Garlic Cloves, minced

1 Onion, finely chopped

1 Red Cayenne Chili, seeded, finely chopped (OR) Green Arbol, seeded

1 Can Chickpeas, rinsed, drained

3 Tablespoons Tomato Paste

1/2 Cup Water

1 Tablespooon Lemon Juice (OR) 1/4 teaspoon Staghorn Sumac

1/2 teaspoon Flaky Salt (OR) Kosher Salt

2 Cups Spinach, fresh

Pinch Saffron (optional)

Directions:

Saute' Garlic and Ginger in olive oil, adding the Ras-e OR Garam Masala on Medium Heat.
Stir in the Onions until translucent. Add the Red Chili.
Rinse the chickpeas in cold water and add to the pot.
Add the Water, Tomato Paste, and Lemon Juice OR Sumac.
Add Chickpeas to the pot, covered, and simmer for 15 Minutes.
Remove the top and add the Spinach. Season with Salt and Saffron (optional).
Once the Spinach lilts (softens), remove from stovetop.
Eat & Enjoy!

Download the Recipe

DID YOU KNOW?

Saffron can be prepared in two common ways: grinding into a powder or brewing. Powdered saffron can be added directly to a dish, while saffron threads should be steeped to release their rich flavor and golden color. A general guideline is to use 2-3 threads per serving, so for a dish that serves six, you'll need about 15 threads.

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