Chickpea And Spinach Skillet

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, peeled and chopped
• 1 clove garlic, peeled and minced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 can (14.5 ounce) low-sodium diced tomatoes, including liquid
• 1 can (16 ounce) low-sodium chickpeas, drained and rinsed
• 1/4 cup water
• 1 package (10 ounce) frozen spinach
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes

Method

1. 1 Heat oil in a skillet over medium-high heat. Add onion, garlic, celery, and carrot; cook for 15 minutes until soft and onions are lightly browned.
2. 2 Raise heat to high. Add tomatoes, chickpeas, and water; cook for 5 minutes.
3. 3 Lower heat to low. Top mixture with spinach. Cover and cook for 10 minutes until spinach is thawed and heated throughout.
4. 4 Stir well. Add lemon juice and red pepper flakes; stir thoroughly. Serve with quinoa or brown rice.