- 500 g cooked chickpeas
- 1 bunch of spinach, thoroughly washe, stems removed and chopped.
- 1 tomato, grated and reserved with its juice
- 1/2 onion, finely chopped
- 1 cup of stock (chicken or fish) or water
- 1/2 clove garlic chopped
- 1 tbsp olive oil
In a large frying pan, heat the oil and garlc, add the onions and cook over low heat until soft and golden, add tomato and reduce a bit, add stock and reduce a bit more, add spinach and cook 5 minutes until wilted. Add chick peas and simmer 5 minutes. Season with salt and pepper and serve. Serves 4 as an entree.