Chickpea and Spinach Stew

Ingredients

• canned chickpeas2 cans, rinsed and drained
• fresh spinach4 cups, chopped
• diced tomatoes1 can
• onion1, chopped
• garlic4 cloves, minced
• cumin1 teaspoon
• olive oil2 tablespoons
• saltto taste

Method

1. 1

   In the slow-cooker, add the chopped onion and minced garlic with olive oil.

2. 2

   Stir in the canned chickpeas, diced tomatoes, cumin, and salt.

3. 3

   Cover and cook on low for 4 hours.

4. 4

   Add the chopped spinach during the last 30 minutes of cooking.

5. 5

   Serve warm, drizzled with additional olive oil if desired.