High Fructose Corn Syrup Free Moroccan Cinnamon-Spice Chickpea & Spinach Dal
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- 5 oz baby spinach (about 4 packed cups)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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