Spinach with Chickpeas

Name: Spinach with Chickpeas
Yield: 12
Ingredients: 2 pounds baby spinach; 3 tablespoons extra-virgin olive oil, divided; 1 medium red onion, finely chopped; 5 cloves garlic, minced; 1 19-ounce can chickpeas, rinsed; 1 1/2 teaspoons dried thyme; 11/2 teaspoons dried oregano; 11/2 teaspoons ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon hot paprika; 1/2 cup golden raisins; 1/2 cup reduced-sodium chicken broth or vegetable broth

Spinach with Chickpeas was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Spinach-with-Chickpeas-recipe-9909.aspx" target="_blank">www.cooking.com.</a>

"Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread. Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving...."

INGREDIENTS

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2 pounds baby spinach

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3 tablespoons extra-virgin olive oil, divided

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1 medium red onion, finely chopped

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5 cloves garlic, minced

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1 19-ounce can chickpeas, rinsed

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1 1/2 teaspoons dried thyme

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11/2 teaspoons dried oregano

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11/2 teaspoons ground cumin

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1 teaspoon kosher salt

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1/2 teaspoon hot paprika

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1/2 cup golden raisins

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1/2 cup reduced-sodium chicken broth or vegetable broth

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