A healthy vegetarian meal and easy dinner. Canned chickpeas and baby spinach are simmered in a flavorful tomato-based sauce flavored with garlic, cumin and lemon. Serve over brown or white rice, a grain like farro, or with warm pita bread.
This recipe is adapted from Martha Rose Shulman's Chickpeas with Baby Spinach in the New York Times.
This recipe was updated in March 2023