Chickpeas with Baby Spinach
Recipe from Martha Rose Schulman for the New York Times.
1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
1 tablespoon tomato paste
1 - 15 oz. can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
cayenne to taste
6 oz. spinach, washed
Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste, and a half teaspoon of salt. Cook, stirring, for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, stock or water, and the cayenne and bring to a simmer. Cover, reduce the heat, and simmer for 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of the spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground black pepper, taste and adjust the salt and cayenne and serve.