Ingredients

• 2 tbsp (30 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 14 oz (400 g) canned tomatoes
• 2 cans (800 g / 28 oz) chickpeas, drained
• 5 oz (150 g) spinach
• 1 tsp (5 ml) smoked paprika
• Salt, pepper, lemon

Steps

1. Sauté onion and garlic; add paprika.
2. Add tomatoes and chickpeas; simmer 10–15 minutes.
3. Stir in spinach to wilt; season and finish with lemon.

Pairings

• Wine: Garnacha – earthy, juicy red; Tempranillo Joven – fresh, easy-drinking
• Beer: Belgian Dubbel – caramel depth; Brown Ale – nutty complement