A vegetarian/vegan delight full of goodness and iron with a sprinkle of cayenne pepper. Couldn’t be simpler.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
1 can chickpeas – drained and rinsed
10 oz. baby spinach – rinsed
Pinch of two of cayenne pepper
Heat oil in skillet/frying pan and when sizzling add garlic – let cook for a few seconds, then add chickpeas and cook until golden brown.
Remove chickpeas from pan and add rinsed spinach (there should be enough water left on leaves to wilt the spinach). When spinach is cooked wrap in a clean T-towel to get rid of excess water.
Place spinach in a serving dish, top with chickpeas and sprinkle with cayenne pepper.
