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from The Occasional Vegetarian

1 pound fresh spinach, washed & stems removed. (I use a bag of frozen chopped)
3 garlic cloves, chopped
1 tbsp olive oil
1 cup chopped scallions, white & green parts (I’ve used onion or leek instead)
1 1/2 cups cooked chickpeas
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp lemon juice

1. Steam the spinach until the leaves are wilted, 1-2 minutes. Drain.
2. In a heavy-bottom saucepan, saute’ the garlic lightly in the oil, about 2 mins. Add the scallions and saute’ for 1 minute.
3. Add the drained spinach, chickpeas, cumin, salt, and pepper, Stir, cover, and cook over low heat until the spinach and chickpeas are heated through, 2 to 3 minutes. Add the lemon juice, stir again. Add more salt and pepper, if needed. Serve hot.

I like to mix this in with some whole grained rice (about 1 1/2 cups) and some labana cheese (plain yogurt would work fine). I serve this with some good fresh bread and more labana and olive oil for dipping. I’ve added sauteed mushrooms in a few times and it was delicious.

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