Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp / 25 ml | canola oil |
| 1 cup / 250 ml | chopped onion |
| 1 cup / 250 ml | diced carrot |
| 3 | cloves garlic, crushed |
| 4 cups / 1 L | water |
| 1 tbsp / 15 ml | white wine |
| 1 tbsp / 15 ml | unseasoned rice vinegar |
| 2 tbsp / 25 ml | freshly squeezed lemon juice |
| 1 can (19 oz/540 ml) | chickpeas |
| 3/4 tsp / 4 ml | coarse sea salt, or to taste |
| 1/2 tsp / 2 ml | cumin seeds |
| 2 cups / 500 ml | finely chopped spinach |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 8 to 10 minutes. Add carrots and garlic; sauté for another 2 to 3 minutes.
Add water, wine, rice vinegar, lemon juice, chickpeas, salt and cumin. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Remove from heat and stir in spinach.
Serves 6.
Nutrition per 1 cup (250 ml) serving: 157 cal, 5 g pro, 6 g total fat (0 g saturated fat), 23 g carb, 4 g fibre, 0 mg chol, 560 mg sodium
Source: Leslie Beck's Healthy Kitchen