Toss onion with 1 tablespoon oil and 1/8 teaspoon salt on a large rimmed baking sheet.
Spread into an even layer.
Roast for 10 minutes.
Photo: Ellen Silverman
Push the onion to one side of the pan.
Add tomatoes to the empty side and sprinkle with 1/8 teaspoon salt.
Roll the tomatoes around on the pan to oil them up a bit.
Add chickpeas, oregano and pepper to the pan and drizzle with 1 tablespoon oil.
Toss to combine the vegetables, scraping up the browned bits.
Add spinach and toss to coat.
Top the spinach with the roasted vegetables and chickpeas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
