Chickpea and Tomato Stew with Rice

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1 can (14.5 oz) canned diced tomatoes
• 1 yellow onion
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 3/4 cup basmati rice
• 3 cups baby spinach(optional)
• 1/2 lemon(optional)

Instructions

1. 1

   Cook basmati rice according to package directions.

2. 2

   Heat olive oil in a pot over medium heat. Dice the onion and sauté 4 minutes, then add minced garlic and cook 1 minute.

3. 3

   Stir in cumin, smoked paprika, and thyme; toast 30 seconds.

4. 4

   Add diced tomatoes and drained chickpeas with 1/2 cup water. Simmer 15 minutes.

5. 5

   Stir in spinach until wilted, season with salt, and finish with lemon juice. Serve over rice.