Spinach chickpea stew


This stew is so delicious and easy to prepare! each serving is 1 1/4 cups and just 1 weight watchers point!! and the entire recipe makes six servings!


  • Olive oil
  • 2 tsp extra-virgin
  • Onion s
  • 2 small chopped
  • Table salt
  • 1 tsp divided
  • Garlic
  • 2 clove s, minced
  • Ground cumin
  • 2 tsp
  • Ground ginger
  • 1 tsp
  • Canned diced tomatoes
  • 15 oz packed in their own juice, undrained
  • Chickpeas
  • 3 can s, rinsed and drained (15 oz each)
  • Spinach
  • 10 oz baby leaves
  • Water
  • 2 Tbsp
  • Fresh lemon juice
  • 1 Tbsp
  • Cilantro
  • ¼ cup s, fresh, chopped


  1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
  2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt.


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