3 Tbsp extra-virgin olive oil, divided
1 red onion, finely chopped
5 cloves garlic, minced
1 can 19-ounce chickpeas, rinsed
1 ½ tsp dried thyme
1 ½ tsp dried oregano
1 ½ tsp ground cumin
1 tsp kosher salt
½ tsp hot paprika
½ cup golden raisin
½ cup reduced-sodium chicken broth or vegetable broth
1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
To Make Ahead: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.
Provided by: EatingWell
Per Single Serving / Serves 12 Total
- Calories 115
- Calories from fat 36
- Total Fat 4gm 6%
- Sodium 243mg 10%
- Total Carbohydrates 17gm 6%
- Fiber 4gm 16%
- Protein 4gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.