1 teaspoon olive oil

1 1/2 cups chopped onion

1 teaspoon bottled ground fresh ginger or minced fresh ginger

2 garlic cloves, minced

1/4 cup water

2 tablespoons tomato paste

2 cups chopped spinach

1 teaspoon chili powder

1/8 teaspoon salt

1 (15 1/2 ounce)can chickpeas,rinsed and drained

1 teaspoon fresh lemon juice

1 cup hot cooked basmati rice

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic and 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.

 

Calories 403, Fat 5g, Fiber 11.8g