Chickpea and Spinach Stew

Ingredients

• 1 tbsp olive oil
• 1 pinches red pepper flakes
• 1/4 cup chopped cilantro
• 1/2 hard cooked egg per person (optional)
• 1 small onion
• 1/2 tsp paprika
• 1/2 cup peeled diced tomatoes
• S&P freshly milled
• 2 garlic cloves minced
• 1 tsp ground cumin
• 1 can chickpeas rinsed
• 1 bunch spinach, stems removed

Preparation

Step 1

Heat the oil in a wide skillet over medium heat. Add the onion, garlic, red pepper flakes, paprika, cumin and half the cilantro. Saute for 2 minutes, then lower the heat to medium and cook, stirring frequently until the onion is soft - about 12 minutes. Add the tomatoes and chickpeas, season with salt and pepper and then cover and simmer for 15 minutes. Meanwhile cook the spinach in a tablespoon of water until tender. Add the spinach to the chickpeas, taste for salt and season with pepper. Serve on rice and garnish with remaining cilantro and half a hard cooked egg if desired.