Reca with Chickpeas, Spinach & Smoked Paprika

Ingredients

• 1 can (15 oz / 425 g) Cooked chickpeas (canned, drained and rinsed)
• 1 tbsp Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup (240 g) Crushed tomatoes
• 1/2 medium Red bell pepper
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin(optional)
• 3 cups (90 g) Baby spinach
• 1 tbsp Lemon juice
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely dice the onion and red bell pepper. Mince the garlic. Rinse and drain the chickpeas. Juice the lemon.

2. 2

   Cook (20 minutes): Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5 minutes until softened. Add garlic and cook 30 seconds.

3. 3

   Add crushed tomatoes, chickpeas, smoked paprika (and cumin if using). Simmer for 12 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Stir in spinach and cook 3 minutes, just until wilted. Turn off heat and stir in lemon juice. Taste and adjust salt/pepper if needed.