A delicious Mediterranean style vegetarian entree.
|3 T||olive oil|
|1 c||onions (diced)|
|1⁄4 t||cinnamon (ground)|
|1 1⁄2 t||cumin (ground)|
|1⁄4 t||ginger (ground)|
|1⁄8 t||cayenne pepper (or to taste)|
|2 clv||garlic (minced)|
|1 cn||tomatoes (15-oz diced, undrained)|
|1 lb||spinach (washed, drained and chopped)|
|1 cn||chickpeas (15-oz, drained and rinsed)|
|salt (to taste)|
|oz||pepper (to taste)|
|3 c||basmati rice (3 cups cooked rice, hot)|
Heat oil in large skillet over medium heat. Add onions and cook until soft and translucent. Add garlic and spices and cook two minutes, stirring occasionally. Stir in tomatoes and heat through. Add spinach a few handfuls at a time, stirring until just wilted. Stir in garbanzo beans and cook about five minutes, stirring occasionally. Season to taste with salt and pepper and serve over rice, garnished with crumbled feta cheese.