What we have here is bowl food, the quintessential comfort food. Chickpeas, also called ceci beans and garbanzos, are the third-most widely grown legume crop in the world and are a sustainable source of complete dietary protein. They are grown as a plant disease-cycle breaker and help to reduce herbicide and pesticide use. What’s not to love about these versatile, healthy little globes of deliciousness? You can throw this recipe together in half an hour, max. Of course you’ll want some crusty bread alongside.


2 tablespoons olive oil

2 to 3 cloves garlic, crushed

16-ounce can of chickpeas, including liquid

14.5-ounce can peeled tomatoes, squished, including juice

¼ cup kalamata olives, chopped

3 tablespoons tomato paste

1 tablespoon lemon juice

½ teaspoon dried oregano

4 ounces baby spinach, coarsely chopped

Lemon wedges for serving


1.     In a large saucepan on medium heat, sauté the garlic in olive oil until fragrant.

2.     Add all the other ingredients except the spinach.

3.     Heat thoroughly for about 10 minutes, stirring occasionally.

4.     Add the spinach and continue cooking for 3 minutes, until the spinach is just wilted.  Taste for salt.

5.     Serve with lemon wedges and crusty bread.