Spinach and Chick Peas
- 1 Tbsp. oil
- 1 large onion
- 1/2 cup water
- 1 bunch of baby spinach
- 1 15 oz. can of chick peas, drained
- 3 tomatoes, diced
- 1 tsp. salt
- 1tsp. paprika
- 1 tsp. ground cumin
Heat the oil in a large skillet with a lid and cook the onions until translucent.
Add the water and spinach, and cook until the spinach begins to wilt.
Add the chick peas, tomatoes, salt, paprika and cumin. Stir until combined.
Cover and cook over low heat for 30 minutes.