Halal Moroccan Chickpea and Spinach One Pot

• 2 cans (15 oz each) chickpeas, drained
• 8-10 cups fresh spinach, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tsp cumin, 1 tsp ginger, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cinnamon
• 2 tbsp olive oil, salt to taste, fresh cilantro, lemon wedges

1. 1Heat olive oil in a large pot. Sauté onion until soft. Add garlic and spices; cook 1 min until fragrant.
2. 2Stir in tomatoes and cook 4-5 min until they break down.
3. 3Add chickpeas and 1 cup water. Simmer 10 min.
4. 4Stir in spinach in batches until wilted. Cook another 5-7 min. Adjust seasoning. Garnish with cilantro and serve with lemon.

Nutrition values are estimates.