| • 1 medium onion, chopped |
| • 3 cloves garlic, minced |
| • 1 Tbs olive oil |
| • 3 cans cooked chickpeas |
| • 1½ cups chopped fresh tomatoes (or same amount, canned or boxed) |
| • 1 jar sun-dried tomatoes |
| • red pepper flakes to taste |
| • 1 tsp paprika |
| • 1 tsp oregano |
| • 1 10-ounce package frozen chopped spinach, thawed |
| • Salt and pepper to taste |
| 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. |
If you don't have a small jar of sun-dried tomatoes available, leave them out and add the juice of one lemon.
Adapted from a recipe on food.com.
Tasty with feta and crusty bread or naan.