This light, nourishing winter dish combines spinach and chickpeas cooked in olive oil. Serve it cold as an appetizer or warm as a main dish.
Heat the olive oil and cook the finely chopped onion until lightly golden.
Stir in the tomato paste and cook briefly. Add the cooked chickpeas and stir for a few minutes.
Add the washed spinach to the pot, pour in a little water, and season with salt. Cover and cook over low heat until the spinach is tender.
Important: Do not overcook the spinach. Add it near the end and cook it briefly to preserve its color and nutrients. No common allergens are listed.
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