Chickpeas With Spinach

• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 2 garlic cloves, minced
• 1/4 cup water
• 2 tablespoons tomato paste
• 2 cups chopped spinach
• 1 teaspoon chili powder
• 1/8 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
• 1 teaspoon fresh lemon juice
• 1 cup hot cooked basmati rice
• Lemon wedges (optional)
• Grated lemon rind (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; saute 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.

olive oil, onion, bottled ground fresh ginger, garlic, water, tomato paste, chopped spinach, chili powder, salt, chickpeas, lemon juice, basmati rice, lemon wedges, lemon rind

Taken from www.myrecipes.com/recipe/chickpeas-with-spinach (may not work)