Stewed Spinach and Chickpeas

(Serves 4)

16 oz. bag frozen chopped or whole spinach
2 15-oz. cans chickpeas, drained and rinsed
1 Tbsp. olive oil
3 cloves chopped garlic
2 tsp. ground cumin (optional)
1 pinch saffron (optional)
Salt and pepper to taste

1. Over a stovetop (can also microwave), sauté the garlic in the oil for 3-5 minutes on medium, until golden brown.
2. Add in spinach and chickpeas, and desired seasonings. Cook until warmed through and stew thickens, about 10-15 minutes.
3. Tip: The cumin and saffron add depth of flavor, but are not essential. This stew can be served on its own as a side dish, or over brown rice or in a pita as an entrée, and leftovers keep well in a refrigerator.

Nutrition information per serving: 240kcal, 32g carbs, 12g protein, 6.5g fat, 0.5g saturated fat, 340mg sodium, 9g fiber

Approximate cost per serving: $1.54