This dish is a great way to use up that spinach sitting in your fridge that won’t last much longer but you hate to waste it. Oh wait, is that just my fridge? The seasoning & spices could be changed to suit really any flavor profile, so mix it up and have fun. This comes together very quickly – perfect for a last minute dinner or side dish.

• 1/2 onion, cut into thin slices
• 1 clove garlic, minced
• 1/4 c. crushed tomatoes
• 1/2 tsp of cumin, or to taste
• ~6 c. fresh spinach
• 1/2 can chickpeas, rinsed

1. In a large pan that has lid, sautee the onion & garlic in olive oil until transparent over medium heat.
2. Add the spinach, tomato, cumin, pinch of salt, and drained chickpeas. The pot will be very full, simply cover and let it cook. After a minute or two, open the pot and stir well. Recover and contiue to cook, about 5 minutes until spinach is nicely cooked.
3. Season to taste with salt, pepper, potentially a bit of lemon, hot sauce, etc.