CHICKPEA & SPINACH STEW

CHICKPEA & SPINACH STEW
from Weight Watchers - 6 points value - serves 6 - yields about 1 1/4 cups per serving

A hearty meatless meal.  Enjoy on its own or served over whole wheat couscous or brown rice. 

Ingredients 

Chickpea & Spinach Stew

2 tsp olive oil, extra virgin 
2 small uncooked onions, chopped 
1 tsp table salt, divided 
2 cloves medium garlic, minced                                   (I used jarred minced garlic) 
2 tsp ground cumin 
1 tsp ground ginger 
15 oz canned diced tomatoes, undrained 
45 oz canned chickpeas, rinsed and drained                (I used 2 15 oz cans of chickpeas) 
10 oz fresh spinach, baby leaves                                  (I used 16 oz fresh spinach) 
2 Tbsp water 
1 Tbsp fresh lemon juice 
1/4 cup cilantro, fresh & chopped (skipped) 

Instructions 
1. Heat oil in a large nonstick skillet, over medium-low heat. Add onion and 1/2 tsp salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin, and ginger; cook for one 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 half-way through, abou 5-10 minutes. Stir in lemon juice, cilantro and remaining 1/2 tsp salt.

This is a truly delicious recipe and very easy and quick to put together.  I used two cans of chickpeas instead of three to make a smaller batch with no noticeable problem.  Satisfying and very healthy on a chilly autumn day.  I also added some cayenne pepper which added a little kick!