Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 can (400g) diced tomatoes
– 1 can (400g) chickpeas, drained and rinsed
– 2 cups spinach, fresh
– Salt to taste
– Pepper to taste
– 1 lemon, juiced
Method
1. Heat olive oil in a large nonstick pan over medium heat.
2. Add the chopped onion and cook until it is soft, about 5 minutes.
3. Stir in the minced garlic and oregano, cooking for an additional minute.
4. Pour in the diced tomatoes and add the chickpeas. Simmer for 10 minutes, or until slightly thickened.
5. Add the fresh spinach, lemon juice, salt, and pepper. Stir until the spinach wilts and serve hot.
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