Spanish Chickpeas and Spinach with Roasted Garlic

A flavorful and nutritious vegan dish combining Spanish flavors of chickpeas, spinach, and roasted garlic with smoked paprika and cumin.

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
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• 4 cups fresh spinach leaves
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• 1 head garlic, roasted
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• 2 tablespoons olive oil
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• 1 onion, finely chopped
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• 1 red bell pepper, diced
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• 1 teaspoon smoked paprika
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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• 2 tablespoons chopped fresh parsley, for garnish
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Instructions:

Preheat the oven to 400F 200C

Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden brown

Heat olive oil in a large skillet over medium heat

Add chopped onion and diced red bell pepper, saut until softened, about 5 minutes

Add smoked paprika, cumin, salt, and pepper, stir to combine

Add chickpeas and spinach to the skillet, stirring occasionally until spinach is wilted and chickpeas are heated through, about 3-5 minutes

Once the roasted garlic is done, squeeze the softened cloves into the skillet, stirring to incorporate

Serve hot, garnished with chopped fresh parsley

Enjoy!