An Iranian/Persian dish, and one of our favourites.  Incredibly quick easy, filling and  good for you, too.  We use beetroot leaves in this version for a change.  They are very good for lowering blood pressure.

What you need:

Enough cooked chick peas for two
Big, BIG handful of spinach, either baby stuff from the supermarket, or from the market.
Olive oil
Onions – chopped
Maldon sea salt
Black pepper
Tomato paste (about two tablespoons)
Chilli flakes
Pinch of sugar/teaspoon of honey
Saucepan

What you do:

Heat two glugs of olive oil, fry the onion until translucent
Sling in the chickpeas and give them a good seeing to
Add the tomato paste and stir until the chickpeas are coated
Add as much chilli as you dare
Add the spinach – splash some water on the leaves and stir until they have wilted
Check seasoning – add salt, pepper and sugar (if OK) to taste
Cook gently for 15 minutes until all the favours have been absorbed
The chickpeas should be moist rather than either dry or wet.