Ingredients
– 1 can (400g) of chickpeas, rinsed and drained
– 1 cup of diced tomatoes
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
– 1 cup of spinach leaves
– Fresh parsley for garnish
Method
1. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft.
2. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook this mixture for about 5 minutes.
3. Add the chickpeas to the pan and mix well. Cook for another 5 minutes, allowing the flavors to combine.
4. Toss in the spinach leaves and cook until they are wilted, which will take about 2 minutes.
5. Serve hot, garnished with fresh parsley on top.
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