Chickpea and Spinach Stew

INGREDIENTS

  • 2 cups canned chickpeas, drained and rinsed

  • 4 cups fresh spinach

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 can diced tomatoes

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 tablespoon olive oil

  • Salt and pepper to taste

PREPARATION

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.

  2. Stir in cumin and paprika, and cook for another minute.

  3. Add chickpeas, diced tomatoes, and spinach. Simmer for 10-15 minutes, stirring occasionally, until spinach is wilted.

  4. Season with salt and pepper, and serve warm.