1. Heat the oil in a large, lidded skillet over medium-high heat. 2. Add the garlic and cook for 2 minutes, or until golden, but not brown; remove with a slotted spoon and discard. 3. Add the onion and cumin, turmeric and cayenne and cook, stirring for about 5 minutes or until soft. 4. Add the chickpeas and stir until coated with the oil and spices. 5. Stir in the spinach with just the water clinging to it, cover and cook for 4-5 minutes until wilted. 6. Uncover, stir in the pimientos and continue cooking, stirring gently until the liquid evaporates. 7. Season to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
