Smoky Chickpea Skillet with Cornbread Crumbs

Ingredients

• 2 15 oz cans canned chickpeas
• 1 14 oz can canned crushed tomatoes
• 1 cup prepared, crumbled cornbread mix
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 medium onion
• 2 tbsp olive oil
• 2 cups spinach
• 1/2 tsp salt

Instructions

1. 1

   Heat olive oil in a skillet; sauté diced onion 4 minutes.

2. 2

   Add garlic powder and smoked paprika; stir 30 seconds.

3. 3

   Add chickpeas and crushed tomatoes; simmer 12 minutes.

4. 4

   Stir in spinach until wilted.

5. 5

   Toast crumbled cornbread in a dry pan 2 minutes.

6. 6

   Serve chickpeas topped with cornbread crumbs.