Spinach with Chickpeas and Spices

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1/4 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1 1/2 cups water
• 1/4 cup dry breadcrumbs
• 2 tablespoons dry sherry
• 1/4 teaspoon saffron threads, crushed
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
• 2 (10-ounce) packages fresh spinach
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add red pepper and garlic, and sauté 1 minute. Add cumin; cook 30 seconds, stirring constantly. Add water, breadcrumbs, sherry, saffron, and chickpeas; cook 2 minutes or until slightly thick, stirring frequently. Add half of spinach; cook 2 minutes or until spinach wilts. Repeat procedure with remaining spinach. Remove from heat. Stir in parsley and remaining ingredients.