Chickpea Stew

4 servings; ready in 20 mins

1 can (15 oz) chickpeas

1 tbsp olive oil

1 onion, chopped

1 tbsp garlic

1 jar (12 oz) roasted red peppers, chopped

1/2 cup black olives, pitted and sliced

1/4 cup fresh basil

12 oz baby spinach

1. Heat oil on low-medium heat in a large skillet. Add onions and garlic and cook until onions are translucent, about 2 minutes.
2. Add chickpeas, red peppers, black olives, and basil. Cook until warm.
3. Add spinach to the skillet and cook until wilted, mixing occasionally.
4. Serve warm.

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