Garbanzos y espinacas rápidos al limón

Ingredientes

• 1 pound fresh spinach
• 1/3 cup extra virgin Greek olive oil (plus more for drizzling over finished dish)
• 1 large yellow or red onion (diced)
• 4 garlic cloves (minced)
• 1 1- inch knob of ginger (peeled and either grated or minced)
• 2 cups cooked chickpeas (or 1 16-ounce can of good quality, low-sodium chickpeas)
• Grated zest of 1 lemon
• Strained juice of 1 lemon
• 1 teaspoon ground cumin
• Sea salt to taste

Preparación

1. 1

   Trim the spinach: Cut off tough stems and coarsely chop the leaves. Wash the fresh spinach by submerging it in a large basin of cold water and then either draining very well or spinning dry in batches in a salad spinner.

2. 2

   Heat the olive oil in a wide pot and cook the onions until wilted and starting to turn lightly brown, about 10 – 12 minutes. Add the chopped garlic and ginger and cook for a minute, stirring. Stir in the cumin and give it a swirl or two to bring out its aromas.

3. 3

   Add the spinach, in batches if necessary. As soon as it wilts, add the drained chickpeas. Cook all together for about 5 – 7 minutes, until warmed through. Season with salt and lemon juice and stir in the lemon zest.

4. 4

   Serve with additional extra virgin Greek olive oil drizzled over the top.