Chickpeas and Spinach Sauté | MyPlate

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (peeled and chopped)
• 1 clove garlic (peeled and minced)
• 1 celery stalk (chopped)
• 1 carrot (chopped)
• 1 can (14.5 oz) diced tomatoes, no salt added (including liquid)
• 1 can (16 oz) low-sodium chickpeas (drained and rinsed with cold water)
• 1/4 cup water
• 1 package (10 oz) frozen spinach (kale can be used instead of spinach)
• 1 teaspoon fresh lemon juice (or red vinegar)
• 1/4 teaspoon crushed red pepper flakes