2 Tbsp. olive oil1 small onion, finely chopped 2 pinches red pepper flakes 1 tsp. paprika 1 tsp. fresh rosemary, minced 1/4 cup chopped parsley 1 cup diced tomatoes, fresh or canned 3 cups cooked chickpeas salt and black pepper, to taste 1 bag spinach, trimmed and washed Garlic mayonnaise** or olive oil
In a wide sauté pan, heat the oil over high heat. Add the onion, 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 the onion is 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 spoonful of mayonnaise to each or a little olive oil and garnish with remaining parsley.
**Garlic Mayonnaise (aioli): Coarsely chop 4-6 garlic cloves and place in a mortar. Add a pinch of salt and pound until a smooth paste forms (or just chop the garlic and salt together until smooth.). Stir it into the mayonnaise, add lemon juice to taste and thin with water if desired or leave it thick.
adapted from Vegetarian Cooking For Everyone, Deborah Madison