Chickpeas with Spinach

Ingredients

• 1 teaspoonolive oil
• 1 1/2 cupschopped onion
• 1 teaspoonbottled ground fresh ginger (such as Spice World)
• 2 garlic cloves, minced
• 1/4 cupwater
• 2 tablespoonstomato paste
• 2 cupschopped spinach
• 1 teaspoonchili powder
• 1/8 teaspoonsalt
• 1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
• 1 teaspoonfresh lemon juice
• 1 cuphot cooked basmati rice
• Lemon wedges (optional)
• Grated lemon rind (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.