Chickpea-and-Spinach Salad

• 1/2 cup extra-virgin olive oil
• 4 cups chopped Spanish onion
• 2 teaspoons harissa sauce
• 1 1/2 tablespoons minced garlic
• 2 1/2 cups canned plum tomatoes, with juice, pureed in a food processor
• 1 1/4 teaspoons salt
• 2 cups chickpeas (fresh, not canned)
• 12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
• Juice of 1 lemon

1. Heat olive oil in a large, deep pot over medium-high heat.
2. Add onion and cook until golden, 15 to 20 minutes.
3. Add harissa and garlic and cook a few more minutes.
4. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes.
5. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
6. Stir in spinach and cook until the spinach has released its liquid.
7. Simmer until no longer soupy, about 5 minutes.
8. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

extravirgin olive oil, spanish onion, harissa sauce, garlic, tomatoes, salt, chickpeas, spinach, lemon

Taken from cooking.nytimes.com/recipes/9996 (may not work)