Spanish Chickpeas with Tomatoes & Spinach

INGREDIENTS

1 Tbsp olive oil

1 med yellow onion, diced

2 tsp each ground cumin, ground coriander, and smoked paprika

2 cloves garlic, minced

1 15 oz can Delmaine chickpeas, drained and rinsed

⅓ c Sultanas

6 oz fresh spinach

1 c Delmaine crushed tomatoes

½ c water

Salt and pepper

DIRECTIONS

Saute onion in olive oil over medium heat until translucent, 5 minutes. Add the cumin, coriander, paprika, and garlic and cook until fragrant, 1 minute. Add the chickpeas, raisins, and spinach and cook until the spinach is wilted, 2 to 3 minutes.

Add the crushed tomatoes and the water, along with salt and pepper to taste. Allow mixture to simmer for 5 to 7 minutes, or until the tomato mixture has thickened slightly. Serve warm.