Description
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes, with juices
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper, to taste
2 cups fresh spinach, roughly chopped
1/4 cup vegetable broth or water
1 tablespoon lemon juice
1/4 cup crumbled feta cheese (optional)
Directions
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in chickpeas, diced tomatoes, smoked paprika, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Add spinach and vegetable broth, stirring until the spinach wilts, about 2–3 minutes.
Remove from heat and stir in lemon juice.
Serve warm, topped with crumbled feta cheese if desired.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 280 per serving, Servings: 4
