Serves 6 / Made from pantry staples, this luscious dish brims with folate and B vitamins. Serving tip: Serve with pita triangles or in a bowl over rice. Preparation tips: You can use frozen spinach instead of fresh. If you can afford the calories, swirl in the maximum amount of olive oil at the end for a luxurious mouthfeel. Test kitchen tip: This dish is even better when allowed to sit overnight.
2-4 tablespoons olive oil, divided 1 large onion, cut in thin semicircles (about 2 cups) 2 tablespoons water 5 large cloves garlic (about 2 tablespoons), minced 1 28-ounce can whole tomatoes (with juices), puréed 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained 2 cups (1 1/2 ounces) baby spinach leaves 1/2 teaspoon salt 4 teaspoons lemon juice, or to taste
1. In a saucepan, heat 1 tablespoon olive oil over medium-high heat until shimmering, about 2 minutes. Add onion and stir to coat. Add water and cook, stirring occasionally, until water boils off and onions are a deep golden brown, about 15 minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and chickpeas. Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender. Stir in spinach in handfuls until wilted.
3. Remove from heat. Add salt, lemon juice, and remaining 1–3 tablespoons olive oil. Stir to combine and serve.