Very aromatic, filling, rich in fiber, and absolutely kick-ass delicious. I’ve made it several times and keep forgetting that I must make a double batch, so I have some for lunch the next day.
03Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.
04Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.