Chickpeas with Tomatoes and Spinach

• 3 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 4 cloves garlic, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 -inch piece fresh ginger, peeled and grated
• 1 fresh Thai chile, seeded and chopped
• 3/4 pound baby spinach leaves
• 3 cans chickpeas, drained, rinsed and drained again
• 4 plum tomatoes, finely chopped
• 3 tablespoons extra virgin olive oil
• 1/2 cup coarsely chopped flat-leaf parsley
• Salt and freshly ground pepper

1. Heat olive oil in a medium pan on the grill over high heat.
2. Add onions and cook until lightly golden brown.
3. Add the garlic and cook for 1 minute.
4. Add the spices, ginger and chile and cook for 1 minute.
5. Add the spinach and cook until just wilted.
6. Place the chickpeas in a large bowl.
7. Add the onion/spinach mixture and mix until combined.
8. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

olive oil, onion, garlic, ground cumin, ground coriander, ginger, fresh thai chile, baby spinach, chickpeas, tomatoes, extra virgin olive oil, flatleaf parsley, salt

Taken from www.foodnetwork.com/recipes/chickpeas-with-tomatoes-and-spinach-recipe.html (may not work)