Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 4 cups baby spinach
- ½ teaspoon salt, then adjust to taste
- Black pepper to taste
- Bread or cooked rice, to serve
Make it together
- Warm the oil in a large skillet over medium heat. Add the onion and cook for 5–7 minutes, stirring, until softened.
- Add the garlic and oregano. Stir for 30 seconds, then add the chickpeas, tomatoes and salt.
- Bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Add a splash of water if it becomes too thick.
- Stir in the spinach in handfuls and cook for 1–2 minutes until wilted. Taste, adjust seasoning and serve with bread or rice.
A useful swap
Use canned white beans in place of chickpeas. Choose rice or gluten-free bread if needed.
A child’s part
Children can rinse the chickpeas in a colander and set the table, with adult supervision.
Allergen note: The skillet is made without common major allergens as listed; check packaged ingredients. Bread may contain wheat, milk, egg or sesame.
A prayer for the table
Lord, thank You for this simple meal. Help us share generously with people who need care today. Amen.
Refrigerate perishable leftovers within two hours (one hour above 90°F / 32°C). Use refrigerated leftovers within three to four days. FoodSafety.gov guidance ↗