CHICKPEA SALAD
Steps:
- In a large sauté pan, heat 1 tbsp. of the oil. Add the carrots and cook over medium-high heat for 5 minutes. Reduce heat to low, add 1/4 cup of the chicken stock, cover and cook until the liquid is absobed, 6 to 7 minutes. Add the chickpeas, cumin and paprikaand cook ovcer medium hear, stirring, for 2 minutes. Add the remaining stock and cook, uncovered, until liquid is absorbed, 2 to 3 minutes. Remove from heat. Add the lemon juice, onion,spinach and the remaining olive oil and toss well. Serve warm or at room temperature. Can be made up to 2 days ahead. Cover and refrigerate.
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