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