Chickpeas With Baby Spinach

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin seeds, lightly toasted and ground
• Salt, preferably kosher salt
• freshly ground pepper to taste
• 1 tablespoon tomato paste
• 1 (15-oz.) can chickpeas, drained and rinsed
• 1 cup chicken or vegetable stock, or water
• Cayenne to taste
• 1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion.
2. Cook, stirring, until tender, about five minutes.
3. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt.
4. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color.
5. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer.
6. Cover, reduce the heat, and simmer 10 minutes.
7. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts.
8. Add salt to taste and simmer uncovered, stirring often, for five minutes.
9. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

olive oil, onion, garlic, cumin seeds, salt, freshly ground pepper, tomato paste, chickpeas, chicken, cayenne, baby spinach

Taken from cooking.nytimes.com/recipes/1012408 (may not work)