6 cups of spinach
18 oz of chickpeas
1 tsp turmeric
3 tsp ground cumin
Dash (or two) of cayenne pepper
Salt and pepper to taste
Wilt spinach in a pan on medium heat. You can add a little water if needed (and let it cook off later). Once there is more room in you pan, add the chickpeas. Add the turmeric, cumin, cayenne pepper, salt, and pepper, simmer until the flavors are absorbed. Serve warm.
I paired this with eggs for breakfast, but often times I eat this for a snack with yogurt or as a side dish with practically anything else!