Ingredients
- 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
Preparation
- Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3 minutes.
- 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.
Serves 2 – taken from Yummly and by Nicole Springle
Crafts and Life 
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