Chickpeas With Spinach

Ingredients

• 1 medium onions, chopped
• 3 garlic cloves, minced
• 1 Tablespoon olive oil
• 3 cans cooked chickpeas
• 1½ cups chopped fresh tomatoes (or same amount, tinned)
• 1 jar sun-dried tomatoes
• red pepper flakes to taste
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 (10-ounce) package of frozen chipped spinach, defrosted

Preparation

1. In the small pasta pot over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
2. Add the chickpeas, tomatoes, pepper flakes, oregano, and paprika.
3. Cover and simmer for about 18 minutes, stirring occasionally.
4. Add spinach and cook about 7 minutes longer, or until spinach is cooked.
5. Add the salt and pepper.

Adapted from a recipe on food.com.

Tasty with feta and crusty bread or naan.

If you don't have a small jar of sun-dried tomatoes available, leave them out and add the juice of one lemon.