Spanish Spinach with Chickpeas
Extra virgin olive oil
4 cloves of garlic, diced
1/2 Tbsp sweet paprika
1 cup spinach (8 oz), finely chopped
3 Tbsp water
1 ½ cup cooked chickpeas (1 can)
Sea salt (optional)
Serve with rice, or on its own.
Cook the garlic in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown. 2 - 3 minutes.
Add the paprika, stir and add the spinach. Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.
Add the cooked chickpeas,