Chick Peas with Spinach

[Twitchin Kitten]

This is tasty and addictive if you like these two veggies.
Can also be used as a main dish as the chick peas, like any other legume are loaded with protein

Chick Peas with Spinach
Nivik (Armenia)
Nohutlu ispanak (Turkey)

ingredients:

1 can chickpeas (10 ounces/300g)
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup (2 oz./60g) tomato paste
2 tablespoons chopped fresh flat leaf (Italian) parsley
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon sugar
salt
freshly ground black pepper
1 1/2 pound (750g) spinach
extra virgin olive oil for serving.

Heat oil in a frying pan over medium-low heat.
Add onion and cook until translucent, about 7 minutes.
Add garlic and cook for a few seconds. Stir in tomato paste, parsley, mint, cumin, sugar, salt, and add black pepper to taste.
Mix up well.
Add chick peas, cover and simmer for 10 minutes.

Wash spinach leaves well and drain.
Coarsely chop leaves and stems.
Add to chickpeas, stir well and simmer, uncovered, until the spinach is cooked, about 10 minutes.

Mixture should be moist, but not too liquid.

Serve hot or at room temperature. Add extra-virgin olive oil to taste.

Serves 6.