Reca with Chickpeas and Spinach

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 medium red bell pepper
• 1 cup crushed tomatoes
• 1 can (15 oz) chickpeas (canned, drained and rinsed)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh spinach
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and bell pepper. Mince the garlic. Rinse and drain the chickpeas. Wash and roughly chop the spinach.

2. 2

   Cook (30 minutes): Heat olive oil in a saucepan over medium heat. Sauté onion and bell pepper for 6–8 minutes until softened. Add garlic and cook for 30–60 seconds.

3. 3

   Stir in crushed tomatoes, cumin, smoked paprika, salt, and black pepper. Simmer for 12–15 minutes, stirring occasionally.

4. 4

   Add chickpeas and simmer for 8–10 minutes to heat through and thicken slightly.

5. 5

   Add spinach and cook 2–3 minutes, stirring, until wilted. Stir in lemon juice if using, then serve.