Catalan chickpeas

Ingredients

• 140g fresh baby spinach
• 1 Tbsp olive oil
• 1 small onion, thinly sliced
• 6 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 230g dried chickpeas, soaked and cooked (or 2 cans)
• ½ cup raisins
• ⅓ cup pine nuts, toasted if desired

1. Rinse spinach and set aside.
2. Heat oil in a large frying pan, then add onion and sauté until soft.
3. Add garlic, paprika and cumin and stir to combine; cook for one minute.
4. Reduce heat to medium and add the still-wet spinach.
5. Cover with a lid and wait until spinach has wilted.
6. Stir in chickpeas, raisins and pine nuts, stir and cook for a few minutes until heated through.
7. Season with 1tsp salt and black pepper to taste.

Goes well with some good bread, tomatoes, and cold meats.

Serves 4.

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