Chick peas and spinach

• Vegetarian

• Produce

  • 30 oz Chickpeas, canned low sodium
  • 9 Garlic cloves
  • 1 Lemon, Juice of
  • 1 Onion
  • 12 oz Spinach

• Condiments

  • 4 oz Tomato sauce, canned plain no salt added

• Baking & Spices

  • 1 pinch Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin seeds

• Bread & Baked Goods

  • 1 Bread, crusty

Found on tastyseasons.com

Description

Directions

• add 1 tablespoon of olive oil to a large saucepan and heat over medium. once the oil is hot, swirl the oil around to coat the pan then add the spinach and immediately stir well, making sure to scrape any leaves off the bottom of the pot. fold the wilted leaves from the bottom onto the top of the pile to help wrangle the large pile; it will cook down quickly. once the spinach is tender, remove from pan and set aside.
• using the same pan, heat the remaining tablespoon of oil over medium-low. once hot, add the onion and whole garlic cloves. cook for about 3 minutes, until the onions and garlic are softened. add the cumin seeds and crushed red pepper; cook, stirring frequently, for 1 – 2 minutes until the cumin smells amazing.
• transfer half of the onion/garlic mixture, including all of the garlic cloves, and the vinegar to a food processor, and pulse to a paste. add half of the chick peas and 2 tablespoons of their canning liquid, then pulse to break up the chick peas; you won’t get anything resembling hummus texture but you want them mostly mashed.
• return the mixture to the pan, heat over medium, and add the remaining drained chickpeas, tomato sauce, and spinach. cook, stirring frequently, until the mixture is hot all the way through.
• if the consistency is a too thick, add a little bit more chick pea liquid, a tablespoon or two at a time, until the desired consistency is reached. remove pan from heat and stir in lemon juice. serve warm with crusty bread.