Spicy Chickpeas

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Adapted from Cooking Light magazine

¼ cup olive oil
2 teaspoon minced garlic
1 red onion, thinly sliced
½ cup dried apricots, sliced
1 tablespoon garam masala
1 teaspoon salt
¾ teaspoon pepper
¼ teaspoon crushed red pepper
1 cinnamon stick
½ cup water
1-1/2 tablespoons lemon juice
2 (15 ounce) cans chick peas, drained
1 (28 ounce) can whole tomatoes, undrained
6 cups spinach, torn into 1-inch pieces
1 cup cilantro, chopped
½ cup roasted almonds, chopped

Heat oil in a large skillet over medium-high heat. Add garlic and cook briefly. Add onion and spices (through cinnamon stick) and sauté for about 7 minutes, until onion is lightly browned. Add water, lemon juice, chick peas and tomatoes: bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally and breaking up tomatoes as you go. Stir in spinach and simmer briefly. Remove heat and sprinkle with cilantro and almonds. Serve over couscous.

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