Chickpea Stew

• 2 tablespoons olive oil
• 1 red onion, finely sliced
• 3 garlic cloves, finely sliced
• 2 teaspoons freshly grated ginger
• 2 green chilies, Seeded And Finely Chopped
• 1 teaspoon sea salt
• 800 g canned chick-peas (Drained)
• 1/4 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• fresh ground black pepper
• 1 tablespoon lemon juice
• 250 g cherry tomatoes
• 100 g baby spinach leaves

1. Heat a large deep frying pan over a medium to high heat.
2. Add the oil, onion, garlic, ginger, chilli and salt.
3. Cook, stirring, for 5 minutes, or until the onions are soft.
4. Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
5. Add the tomatoes and cook for another 2 minutes to soften.
6. Remove from the heat, stir through lemon juice and taste for seasoning.
7. Stir through spinach and set aside while spinach wilts slightly, then serve.

olive oil, red onion, garlic, ginger, green chilies, salt, chickpeas, water, ground cumin, turmeric, fresh ground black pepper, lemon juice, cherry tomatoes, baby spinach leaves

Taken from www.food.com/recipe/chickpea-stew-268287 (may not work)