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Ingredients
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic pressed or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cans (15-ounce each) chickpeas or 3 cups cooked chickpeas
  • 2 cups vegetable stock
  • 1 pound spinach
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lemon in wedges
  • 2 tablespoons pine nuts toasted
  • subheading: Serve with:
  • rice
  • pita bread or naan bread
  • yogurt tahini sauce
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