Ingredients

The following ingredients have 4 Servings
  • 1 (5-ounce) bag fresh baby spinach
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1 small white onion, peeled and thinly sliced
  • 6 cloves garlic, peeled and minced
  • 1 teaspoon smoked paprika, plus extra for serving
  • 1/2 teaspoon ground cumin
  • 2 (15-ounce) cans chickpeas, rinsed and drained*
  • 1/2 cup raisins
  • 1/3 cup toasted pine nuts
  • sea salt and freshly-cracked black pepper, to taste

Instruction

  • Place the spinach in a colander and rinse with water.  Set aside.
  • Heat oil in a large sauté pan over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add in the garlic, paprika, cumin and stir to combine.  Cook for 1 more minute, stirring occasionally.
  • Reduce heat to medium.  Add the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted.  Stir in the chickpeas and raisins until combined.  Then continue to cook for 1-2 minutes, until the chickpeas are heated through.
  • Taste and season generously with salt (I used about 1 teaspoon) and black pepper, to taste.
  • Serve warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika.  Or transfer to a sealed container and refrigerate for up to 3 days.