Ingredients
5ozfresh baby spinach
1tbspolive oilplus extra for drizzling
1white onionsmall, peeled and thinly sliced
6garlic clovespeeled and minced
1tspsmoked paprikaplus extra for serving
½tspground cumin
30ozchickpeasrinsed and drained
½cupraisins
⅓cuppine nutstoasted
sea saltto taste
black pepperfreshly cracked
Preparation
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 to 2 minutes until the spinach has wilted.
Stir in the chickpeas and raisins until combined. Then continue to cook for 1 to 2 minutes, until the chickpeas are heated through.
Taste and season generously with salt (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.
