Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 can (400g) diced tomatoes
– 1 can (400g) chickpeas, rinsed and drained
– 500 ml vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups fresh spinach
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes until it’s soft.
3. Stir in the minced garlic and ground cumin, cooking for another minute.
4. Mix in the diced tomatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
5. Finally, stir in the fresh spinach and cook until wilted, about 2 minutes.
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