Chickpeas & Spinach

• 30 ml (2 Tbsp) olive oil
• 2 cloves garlic, crushed
• 1 red onion, thinly sliced
• Pinch dried chili flakes
• 1 carrot, finely diced
• 1 red bell pepper, diced
• 300 g (10 oz) cooked chickpeas, rinsed
• 150 g (5 oz) baby spinach
• 100 g (3½ oz) semi-dried tomatoes, chopped
• 125 ml (½ cup) dry white wine
• 30 ml (2 Tbsp) lemon juice
• 125 ml (½ cup) mixed fresh herbs (parsley, oregano, chives)

Instructions
Sauté garlic, onion and chili until onion softens.
Add carrot and pepper, cook until tender.
Stir in chickpeas, spinach, dried tomatoes, wine and lemon juice.
Simmer 2 min until spinach wilts.
Remove from heat, stir in fresh herbs.
Serve hot or cold.

Source Grok X AI