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Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, thinly slice
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons minced garlic
  • ½ teaspoon ground cumin
  • 3 cups lightly packed spinach or baby spinach leaves
  • 3 cups lightly packed arugula
  • ¾ cup chicken or vegetable stock
  • 1 large (29-ounce) or 2 regular (14-ounce) cans cooked chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 lemon, cut into wedges
Steps
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