2 medium onions, chopped 3 cloves garlic, minced 1 tablespoon olive oil 3 cups cooked chickpeas 1 (10-ounce) package of chopped frozen spinach, defrosted 1 (28-ounce) can of crushed tomatoes 1 cup chopped tomatoes 1 teaspoon crushed red pepper flakes 1 teaspoon dried oregano Juice of 2 lemons Salt and pepper to taste
In a large saucepan, over a medium heat, saute the onions and garlic in the olive oil until the onions are tender. Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt,
and pepper.
