Spinach and Chickpeas
2 tsp olive oil
18 oz fresh baby spinach
1 clove garlic, minced
1 15-oz can chickpeas, drained and rinsed (NOTE: Opt for BPA-free cans, such as Eden Foods)
2 tbsp dry whole-wheat bread crumbs
1/2 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp sea salt
Fresh ground black pepper, to taste
1 tsp red wine vinegar
Directions:
1. Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3 minutes.
2. In a medium bowl, combine chickpeas, bread crumbs, paprika, cumin, salt and pepper. Add chickpea mixture to spinach and cook until beans are heated, 3 to 4 minutes. Remove from heat and stir in vinegar.
