Chickpea-and-Spinach Salad

Ingredients

• ½ cup extra-virgin olive oil
• 4 cups chopped Spanish onion
• 2 teaspoons harissa sauce
• 1 ½ tablespoons minced garlic
• 2 ½ cups canned plum tomatoes, with juice, puréed in a food processor
• 1 ¼ teaspoons salt
• 2 cups chickpeas (fresh, not canned)
• 12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
• Juice of 1 lemon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    484 calories; 30 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 12 grams sugars; 12 grams protein; 1072 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 to 6 cups

Preparation

1. Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
2. Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.