Spanish Tomato Chickpea Stew (v, gf)

Ingredients:

• 2 cups Cooked chickpeas (or 1 can, drained)
• 2 tbsp Olive oil
• 1/2 Onion, diced
• 3 Garlic cloves, thinly sliced
• 1 tsp Paprika
• 1 can (14.5 oz) Diced tomatoes (or 1 cup tomato purée)
• Pinch of salt
• 1/4 cup Fresh parsley, chopped

Directions

1. Heat olive oil in a large pot over medium heat.
2. Cook onion and garlic for 3-5 min until soft.
3. Stir in chickpeas, paprika, and salt. Cook for 1 min.
4. Add tomatoes and simmer for 5-10 min.
5. Taste and adjust seasoning. Top with parsley and a little more olive oil.

Recipe by Marria’s Kitchen