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Ingredients
½ cup extra-virgin olive oil
4 cups chopped Spanish onion
2 teaspoons harissa sauce
1 ½ tablespoons minced garlic
2 ½ cups canned plum tomatoes, with juice, puréed in a food processor
1 ¼ teaspoons salt
2 cups chickpeas (fresh, not canned)
12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon
Nutritional analysis per serving
35 grams carbs; 290 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 328 milligrams sodium; 10 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
- Step 2
Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.
Private Notes