INGREDIENTS
- 2 tablespoons olive oil
- 1 packet Instant Chicken Bone Broth
- ½ cup water
- 14 ounce can chickpeas
- 6 ounces spinach
- 1 yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried mint
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
DIRECTIONS
Prep ingredients
Wash and dry all produce. Roughly chop the spinach. Peel and finely chop the onion. Combine all spices into a small bowl.
Sauté
Heat oil in a skillet over medium-high heat. When the oil is shimmering but not smoking, add the onion and cook for 5 minutes, or until translucent and beginning to brown. Add the spices and stir to combine. Cook the onion and spices for 1 minute, then add the chickpeas, water, and broth packet. Increase the heat to high and bring to a boil. Simmer for 5–7 minutes or until most of the liquid is evaporated. Add the spinach and sauté, stirring frequently, for 1–2 minutes, until the spinach is just tender but still bright green.
Garnish and serve
Serve as a main with with warm pita or over brown rice, or as a side to Mediterranean-spiced pork tenderloin with mint yogurt sauce.
