Makes 4 servings

    • ¼ cup olive oil
    • 5 garlic cloves, chopped
    • 2 pounds spinach, chopped
    • 1 16-ounce can chickpeas
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons paprika
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon salt

Heat the oil in a medium pot over medium heat.

Stir in the garlic, cooking about a minute, then stir in the spinach, cooking until wilted. Add the contents of the chickpea can, then the rest of the ingredients and one cup water.

Cook on medium heat, stirring occasionally, until there is about an inch of thick liquid as the bottom of the pan, about 20 to 30 minutes.

Serve with rice or couscous if desired.