Chickpea Spinach Tomato Skillet

Ingredients

• 2 Tablespoon extra-virgin olive oil - 2 tablespoons
• 1 Count yellow onion, diced - 1 medium onion, Use 1 medium onion, diced.
• 3 Count garlic, minced - 3 cloves, minced
• 1 Teaspoon ground cumin - 1 teaspoon
• 1 Teaspoon smoked paprika - 1 teaspoon
• 1 Can canned diced tomatoes, with juices - 1 (14.5-ounce) can, Use the diced tomatoes with their juices.
• 2 Can canned chickpeas, drained and rinsed - 2 (15-ounce) cans, drained and rinsed
• 0.75 Teaspoon fine sea salt - 3/4 teaspoon
• 0.25 Teaspoon black pepper - 1/4 teaspoon
• 5 Ounce baby spinach - 5 ounces
• 1 Tablespoon fresh lemon juice - 1 tablespoon

Instructions

1. Soften the onion

   1. *Heat the olive oil* in a large skillet over medium heat. Add the *diced yellow onion* and cook, stirring often, until softened, *4 minutes*.

2. Bloom the aromatics and spices

   2. Stir in the *minced garlic*, *ground cumin*, and *smoked paprika*; cook until fragrant, *30 seconds*.

3. Simmer the tomato and chickpeas

   3. Using a can opener if needed, add the *diced tomatoes with juices*, *drained chickpeas*, salt, and black pepper. *Bring to a simmer* and cook, stirring occasionally, until slightly thickened, *8 to 10 minutes*.

4. Wilt the spinach

   4. Add the *baby spinach* by handfuls, stirring until *just wilted*, *2 to 3 minutes*.

5. Finish and serve

   5. Stir in the *fresh lemon juice*, taste, and *adjust salt* if needed. *Serve hot* from the skillet.