MMMMM mmm GOOD !!

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 chopped onion
• 3 minced cloves of garlic
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) salt
• 2 tbsp (30 mL) tomato paste
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• 1 tsp (5 mL) paprika
• 1 8 oz/250 g bag spinach, trimmed (about 6 cups/1.5L)

Preparation

In large saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; saut?nion, garlic, oregano, hot pepper flakes and salt until onion is softened, about 4 minutes.

Add tomato paste; fry for 1 minute. Add tomatoes, chickpeas and paprika; bring to boil. Reduce heat and simmer until thick enough that space remains after spoon is dragged through, about 25 minutes.

Meanwhile, in skillet, heat remaining oil over medium-high heat; saut?pinach until wilted, about 3 minutes. Stir into chickpea mixture. Additional information : Variation
Tomato Spinach Chickpea Simmer with Tilapia: Place 4 tilapia fillets (1-1/2 lb/750 g) on foil-lined baking sheet. Drizzle with 1 tbsp (15 mL) each lemon juice and extra-virgin olive oil; sprinkle with 1/4 tsp (1 mL) each salt and pepper. Broil until fish is golden and flakes easily when tested, about 7 minutes. Serve with chickpea mixture.