Instructions: Remove stems and rinse spinach. Cut spinach into thin strips. Set aside.

Heat the oil in a large, nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until onion is translucent, about 3-4 minutes. Drain liquid from chickpeas and add 1 cup drained liquid to the onion mixture. Stir in tomatoes, tomato paste, salt and pepper and bring to a boil.

Stir in spinach until wilted. Stir in drained chickpeas. Simmer, covered, 25 minutes or until vegetables are tender.

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