Moroccan-spiced chickpeas and spinach

Serve this Moroccan chickpea dish with barbecued sausages, lamb skewers, or poached fish fillets.

Place spinach in a colander. Using the back of a large spoon, press spinach to remove any excess liquid.
Heat oil in a large frying pan over medium heat. Add garlic and spices. Cook for 1 minute or until fragrant. Add chickpeas and spinach. Cook, stirring, for 2 to 3 minutes or until heated through. Add tomatoes. Cook, stirring, until tomatoes are heated through. Season with pepper. Serve.

Source

250g frozen chopped spinach, thawed

1 tbsp olive oil

3 garlic cloves, crushed

2 tsp Moroccan seasoning

pinch chilli powder

2 x 400g cans chickpeas, drained, rinsed

3 roma tomatoes, chopped

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