4.5
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Trim the spinach: Cut off tough stems and coarsely chop the leaves. Wash the fresh spinach by submerging it in a large basin of cold water and then either draining very well or spinning dry in batches in a salad spinner.
Step 2
Heat the olive oil in a wide pot and cook the onions until wilted and starting to turn lightly brown, about 10 – 12 minutes. Add the chopped garlic and ginger and cook for a minute, stirring. Stir in the cumin and give it a swirl or two to bring out its aromas.
Step 3
Add the spinach, in batches if necessary. As soon as it wilts, add the drained chickpeas. Cook all together for about 5 – 7 minutes, until warmed through. Season with salt and lemon juice and stir in the lemon zest.
Step 4
Serve with additional extra virgin Greek olive oil drizzled over the top.
Your folders
flavorfuleats.com
10 minutes
Your folders
thissavoryvegan.com
5.0
(2)
25 minutes
Your folders
spendwithpennies.com
5.0
(10)
10 minutes
Your folders
salon.com
10 minutes
Your folders
inspiredtaste.net
5 minutes
Your folders
thekitchn.com
Your folders
epicurious.com
Your folders
gimmesomeoven.com
4.8
(5)
20 minutes
Your folders
allourway.com
5.0
(1)
10 minutes
Your folders
food.com
5.0
(133)
30 minutes
Your folders
womenoftoday.com
Your folders
smittenkitchen.com
Your folders
mayihavethatrecipe.com
4.8
(4)
3 minutes
Your folders
cooking.nytimes.com
5.0
(1.7k)
Your folders
blog.fatfreevegan.com
5.0
(5)
40 minutes
Your folders
bbcgoodfood.com
30 minutes
Your folders
gimmesomeoven.com
4.9
(22)
10 minutes
Your folders
budgetbytes.com
4.8
(139)
20 minutes
Your folders
cooking.nytimes.com
5.0
(1.7k)