Smoked Paprika Chickpeas and Spinach

A hearty, nutty dish popping with rich and smoky flavors that works great as a side or light meal.

Ingredients

1 can or cup of cooked Chickpeas (15oz)

2 Cups Spinach (fresh, baby or regular)

1 Clove of Garlic - chopped

Olive Oil

1 Tbsp Tomato Paste

Spices (Salt, Smoked Paprika, Sweet Paprika)

Optional Spices (Allspice, Aleppo Pepper, Hot Chile powder(s))

Steps

• Saute 2 cups of Spinach and Chopped Garlic in Olive oil on medium heat, seasoned with 1 Tbsp of Sweet Paprika, and 1 Tsp of Smoked Paprika and salt. If you're having trouble getting the spinach to cook down, try to cover the pot and add a teaspoon of water to create steam

• Once the spinach has wilted, add 1 can of drained/rinsed chickpeas (1 cup cooked) to the pan, stir.

• Add 1 Tbsp of Tomato Paste, then add 1/2 cup of water and reduce all the way down. Avoid over-stirring . (boiling the chickpeas will soften them up a bit). Feel free to add more paprika, olive oil and tomato paste if you desire more sauce for dipping.

Extra

Can be topped with Olive Oil, Yogurt, Lemon, Tahini, Labneh, Anchovies, Sardines, Aleppo Pepper, Cracked black pepper

Feel free to use any amount of spinach, keep in mind it reduces significantly when cooked.

Pairs well with: Couscous, Rice, Cauliflower, Green Beans, Chicken, White fish, Bread, Pita Bread