2 Tbsp. olive oil
1 cup diced tomatoes, fresh or canned
1 leek, finely chopped
3 cups cooked OR  two 15 oz. cans (rinsed) chickpeas
2 pinches red pepper flakes
1 t. paprika
Salt and black pepper, to taste
1 t. fresh rosemary, minced
1 bag spinach, trimmed and washed
1/4 cup chopped parsley
Olive oil
In a wide sauté pan, heat the oil over high heat. Add the leek, garlic, red pepper flakes, paprika, rosemary, and half the parsley. Sauté for 2 minutes, then lower the heat to medium and cook, stirring frequently, until leeks are soft, about 12 minutes. Add the tomatoes, chickpeas, season with salt and pepper, cover and simmer for 15 minutes. Meanwhile, cook the spinach in the water clinging to its leaves until tender. Add the spinach to the chickpeas, taste for salt, and season with pepper. Serve with a little olive oil and garnish with remaining parsley.
Vegetarian Cooking For Everyone, Deborah Madison