Couscous topped with Chickpeas, Spinach and Tomatoes

Tonight's dinner was inspired by this bag of not-so-good-looking spinach.

The spinach I buy for my salads was starting to reach its expiration date, so I decided to use it with a can of chick peas that my mom bought the other week. I originally had intentions of making hummus. I found this recipe on the NY Times website, and modified it to what I had at home. It was pretty simple to make, and turned out delicious.

1 tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

Salt and freshly ground pepper to taste

1 tablespoon tomato paste

1/4 cup tomatoes, chopped

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Ground red pepper to taste

1 6-oz. bag baby spinach

1/2 box couscous

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste, tomatoes and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the red pepper, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt.

3. Cook 1/2 box of plain couscous as directed. Place chickpea-spinach sauce on top of couscous. Serve.