Persian Spinach and Black-Eyed Peas

Ingredients

• olive oil
  1 tbsp
• leeks (white parts only)

  halved lengthwise, rinsed well and chopped (1 cup)
  2 unit
• fresh baby spinach

  rinsed well
  12 to 16 oz
• chopped fresh parsley
  ½ cup
• scallions (white and light green parts)

  sliced
  4 unit
• (16-oz) cans black-eyed peas

  drained and rinsed
  2 unit
• fresh lemon juice
  3 tbsp
• ground cinnamon
  ½ tsp
• ground nutmeg
  ¼ tsp
• salt
  ½ tsp