Chickpeas and Spinach

Ingredients

• 1 (14 oz.) can chickpeas, rinsed and drained
• 1 pinch salt
• 1 small onion, diced
• 1 clove garlic, minced
• 3/4 cup chicken or vegetable broth
• 1/2 cup whole grape tomatoes
• 2 cups rinsed baby spinach, torn slightly
• 3 tablespoons white wine (optional)

Cooking Instructions

1. Heat olive oil in a saucepan, then add onions and saute until translucent, about 7 minutes.
2. Toss in tomatoes and cook until skin begins to blister, about 4 minutes.
3. Add oregano, salt and pepper, and garlic, stir, then add white wine and cook 2 minutes.
4. Toss in chickpeas, broth and spinach and simmer until spinach is wilted, about 3 minutes. Serve immediately.