Spinach with chickpeas and tomato

Rich recipe spinach with chickpeas in tomato sauce.

Ingredients

• A bunch of spinach
• 400 grams of cooked chickpeas
• 1 onion, chopped
• 1 Italian pepper
• 1 clove garlic, minced
• 3 Natural crushed tomatoes
• Paprika
• Spices to taste
• Olive oil and salt

Preparation

Wash the spinach leaves and put them to boil in a little salted water. If they are frozen spinach boil them directly, only a few minutes, until slightly soft, but not too much.

While also boiled chickpeas in salted water, I had to soak from the night before. If they are cooked chickpea pot, rinse well under running water and set aside.


In a pan with some oil, casting looks to fry the garlic, onion, peppers, and chopped everything in order, as they go browning. Remove from heat, take a tablespoon of paprika, and stir well to avoid burning (for all food would give an unpleasant bitter taste).

Add peeled and chopped tomato's natural very small, or a can of crushed tomatoes. Check spinach, chickpeas and spices that you like (pepper, cumin ...), and put it all to simmer, covered, for it will consume the broth and the flavors are taken.