Spinach Chickpea



  • 2 cups boiled chickpeas
  • 1 onion
  • 300 g spinach
  • 2 tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon of chili paste
  • 4 tablespoons of olive oil
  • 5 glasses of water
  • Salt

Chop the onion and fry in olive oil until golden brown. Add the garlic and fry for 2 more minutes.
Peel the skins of the tomatoes and cut them into cubes and add them to the onion. Add hot water and boil for 10 minutes.
Chop the spinach 2 inches thick. Add to the dish with chickpeas and cook on low heat for 15 minutes. Season with salt. Serve hot.




 

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